Recipe Index

Ingredients

• 10 Tbsp. unsalted butter, melted, slightly cooled, divided, plus more for pan
• 1 (30- or 32-oz. bag) frozen shredded hash browns, thawed
• 1 small onion, finely chopped
• 2 (10.5-oz.) cans cream of chicken soup
• 1 oz. Parmesan, finely grated (about ½ cup)
• 1½ cups shredded Mexican cheese blend (about 6 oz.)
• 1 cup sour cream
• 1½ tsp. Diamond Crystal salt or ¾ tsp. Morton kosher salt, divided
• ½ tsp. freshly ground pepper
• ½ tsp. ground dried sage
• ¼ tsp. crushed red pepper flakes
• 4½ cups cornflakes

Method

1. Place a rack in the middle of the oven, heat it to 400°F, and lightly butter a 13x9-inch baking dish.
2. Working a handful at a time, squeeze the thawed shredded hash browns over a bowl to wring out excess water, dropping the squeezed shreds into a second large bowl and discarding the liquid.
3. Add the finely chopped onion, both cans of cream of chicken soup, grated Parmesan, shredded Mexican cheese blend, sour cream, 4 tablespoons of the melted butter, 1 teaspoon of the salt, the freshly ground pepper, ground dried sage and crushed red pepper flakes to the hash browns and mix until every shred is evenly coated.
4. Transfer the hash brown mixture to the prepared baking dish and spread it into an even layer corner to corner.
5. Put the cornflakes and the remaining salt in a large resealable bag, seal it, and crush the flakes gently with a rolling pin into large, coarse crumbs, leaving some flakes whole.
6. Add the remaining 6 tablespoons of melted butter to the bag, shake the cornflake crumbs until they are coated, and scatter them evenly over the hash brown layer.
7. Bake the funeral potatoes for 35 to 45 minutes, covering the dish with foil if the top darkens too fast, until the cornflakes turn golden brown and glistening and the casserole bubbles around its edges, then let it cool slightly before serving.

Cook: 15 minutes · Total: 1 hour 5 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data