Monday, January 5, 2015

Party Potatoes

If you're not from Utah you might not be familiar with Party Potatoes (AKA funeral potatoes). These are a staple in my family/community. They are creamy, cheesey, yummy potatoes that go well as a side to almost anything. I like to serve them with this BBQ turkey recipe or any grilled chicken or beef. We make them for family parties, church parties, and funerals all the time. Here's my favorite recipe that I learned from my mom:

Party Potatoes -

1 cube butter
1 Tablespoon dry minced onion
2 cans cream of chicken soup
1 small container sour cream (16 oz.)
2 cups grated cheddar cheese
1 bag frozen hash brown potatoes (2 lbs.)
2 cups crushed Corn Flakes

*This recipe will fill a 9" x 13" pan. If you need more just double the recipe and buy one of those disposable large roaster pans like this and put them in there.

(You can skip to the bottom of this post to watch an instructional video)

 In a large pot melt your stick of butter over medium/low heat.
 Add your Tbsp. of dry onion.
 Let the butter melt completely with the onions then remove from heat.
 Stir in 2 cans of cream of chicken soup,
 1 small container of sour cream,
 and 2 cups shredded cheddar cheese. Mix together well.
 Add 1 bag frozen hash browns or you can use fresh shredded hash browns like these Simple Potatoes. (I had to use 2 bags of these since they were smaller.)
 Stir in the potatoes until they are thoroughly covered by the sauce/cheese mixture.
 Transfer to a greased 9" x 13" casserole pan.
 Crush up 1-2 cups of Corn Flakes and sprinkle over the top.
Bake in the oven at 350 degrees for 1 hour.
My critics give Party Potatoes 2 thumbs up!!
I hope you enjoy them too!
Here's a short instructional video:


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