No, nobody died. So why “funeral potatoes” you ask? Well, you know how people always bring food to a wake or a funeral when someone passes away? Funeral Potatoes are one of those dishes that’s frequently brought to that somber gathering. Hence, the name.
It’s basically a simple potato casserole made with frozen hash browns. There are many versions of the recipe floating around out there. This is how I make mine. It’s super easy to prepare and everyone always likes it. The best part is, it’s not just for funerals. You can serve it any time of the year. It makes a great side dish for a busy weeknight dinner with the kids. I’m actually making it for Easter Sunday brunch this year.
- 1 bag (28-32 oz.) frozen shredded hash brown potatoes
- ¼ – ½ cup butter
- 1 medium onion, diced
- 1 can (10½ oz.) cream of chicken soup
- 1 can (10½ oz.) cream of potato soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- ¼ cup grated parmesan cheese
- ½ tsp. salt
- ½ tsp. pepper
- ¼ cup fresh parsley leaves, finely chopped (optional)
- 2 cups French’s crispy fried onions
- Preheat the oven to 350ºF.
- Take hash browns out of the freezer and set them on the counter to thaw a little while you prepare the rest of the ingredients. This makes them easier to mix.
- Melt ¼ cup butter in a skillet. If you want more buttery potatoes, you can melt up to ½ cup.
- Add onions and cook, stirring frequently, until translucent but not brown.
- In a large bowl, whisk together the sauteed onions, soups, sour cream, cheddar cheese, parmesan cheese, salt, pepper, and parsley, if using.
- Stir in the hash browns until well-combined.
- Spread mixture into a 9×13 casserole dish.
- Sprinkle French’s fried onions on top.
- Bake for 40-50 minutes or until sides begin to bubble and top is golden brown.
TOPPING VARIATIONS: Toss 4 tbsp. melted butter with 1½ cups panko bread crumbs, or crushed crackers, or crushed cornflakes, or crushed potato chips.