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Herb and Bacon Funeral Potatoes

By Cathy Colander

Based on Ben Braiser’s Funeral Potatoes

Tags: comfort holiday utah

Prep:
15 min
Cook:
45 min
Total:
60 min
Yield:
12 servings

Herb and Bacon Funeral Potatoes combine crisp hash browns with smoky bacon and fresh herbs in a creamy sour-cream and cheese base. A buttery corn-flake and bacon topping bakes golden for irresistible crunch.

Ingredients

  • 2 lb frozen hash browns
  • 2 cup sour cream
  • 1 can cream of chicken soup
  • 10 tbsp butter, melted
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp dried onion
  • 6 slice bacon, cooked and chopped
  • 2 tbsp chives, chopped
  • 2 cup shredded cheddar cheese
  • 2 cup corn flakes
  • 2 tbsp parsley, chopped

Steps

  1. Thaw and pat dry hash browns on a baking sheet overnight if frozen.
  2. Preheat oven to 350 F.
  3. Combine sour cream, cream of chicken soup, melted butter, salt, pepper, dried onion, chopped bacon, and chives; mix well.
  4. Stir in shredded cheddar and potatoes; spoon into a greased 9×13 pan.
  5. Crush corn flakes, then toss with melted butter, chopped bacon bits, and parsley; sprinkle over casserole.
  6. Bake uncovered for 45 minutes, until bubbly and golden; serve hot.