Funeral Potatoes are a staple in Mormon cultural foods. I have been in charge of making this dish at family get togethers for many years, and so back in 2018 I set out to create The Ultimate Funeral Potato Recipe! To begin, I gathered 14 different recipes – including from the Lion house Cookbook – and laid them out in a spreadsheet here. I looked at the commonalities amongst them, and synthesized them together to create this fabled recipe.
This recipe has gone through a couple of modifications over the years, and it just keeps getting better. This is where the recipe stands at today:
Ingredients
- 24-30 ounces of hashbrowns
- (Optional) 1/4 stick of butter
- 1 can cream of chicken or mushroom soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1 3/4 cups crushed corn flakes
- 1/2 cup cubed ham
- 1/2 cup shredded parmesan
- 1/2 cup onion
- 3 tsp of garlic
- 2 tsp salt
- 2 tsp pepper
Instructions
- Thaw hashbrowns
- Optional: soak hashbrowns in hot water for up to 3 hours to remove starch from the potatoes. This makes the recipe a little healthier and crispier. After this soak is finished, remove the water from the potatoes by gently squeezing and wringing them – this prevents the potatoes from being too soggy.
- Preheat oven to 350°
- Sauté or caramelize onion and garlic until onion is translucent and garlic is fragrant, set aside all for later mixing
- Fry cubed ham
- Mix together hashbrowns, onions, garlic, ham, sour cream, cream of mushroom/chicken, cheddar cheese, salt, and pepper.
- grease baking pan/dish.
- Put mixture into the GREASED pan/dish
- (Optional) Melt 2 tablespoons / 1/4 stick of melted butter
- Put the pan/dish in the oven. It is finished cooking when the center is hot, bubbly throughout, and the corn flakes are golden brown. This usually takes around 40-50 minutes.
- Crush corn flakes and put them on top of the mixture. (Optional: paint melted butter on top of corn flakes) and then coat with shredded parmesan.
- Broil for crispy topping. Watch like a hawk.
- Allow to cool before serving