Slow Cooker Funeral Potatoes
Make this potluck favorite at home in your Slow Cooker! A cheesy hash brown potato casserole, topped with a crunchy and buttery corn flake topping. This is perfect for bringing to your favorite events, as well as serving up throughout the holiday season.
Print
Pin
Servings: 8 Servings
Calories: 764kcal
Ingredients
- 1 ½ pounds frozen cubed hashbrowns about 2 12oz bags
- 1 cup thick sour cream like Daisy brand
- 1 10oz can condensed cream of chicken soup
- ½ cup salted butter melted
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 cups shredded sharp cheddar cheese
Topping
- ½ cup salted butter
- 2 cups crushed Corn Flakes cereal
Instructions
- In a large bowl, combine the sour cream, cream of chicken soup, and ½ cup of melted butter. Fold them together with a silicone spatula.
- Add the salt, onion powder, and pepper. Fold it into the soup mixture to combine.
- Add in shredded cheddar cheese and fold again
- Finally, add in the frozen hash brown potatoes. Stir the mixture together until all of the potatoes are coated with the soup mixture.
- Pour the potato and soup mixture into a greased slow cooker. Smooth it out and ensure it is spread into the crock evenly.
- Place the lid on the slow cooker and cook on high for 3 hours, or on low for 5-6 hours. If you can, stir the mixture half way through the cook time to ensure for even cooking.
Once the time is up, turn off the slow cooker and begin to prepare the crunchy corn flake topping.Topping:
- Melt ½ cup of butter in a medium sized skillet over medium heat.
- Add the crushed corn flakes to the melted butter and toss well to coat them. Lightly toast over medium heat until the corn flakes are browned. Be careful, they can burn easily!
- Spread the toasted corn flake topping on top of the cheesy hash brown casserole. Do not place the lid back on the slow cooker, as this will cause the topping to become soggy from the steam.
- Serve and enjoy!
Video
Notes
Alternate preparation of topping: If you don't have access to a stove top to brown the corn flake topping, you can simply combine the melted butter and crushed corn flakes and sprinkle over the top of the casserole. The toasting makes for a better crunch and flavor, but this method will work in a pinch. Cut the butter for the topping back 2 tablespoons, making it about 6 tablespoons instead of the ½ cup.
Frozen Hash Brown Potatoes: Use the cubed, frozen hash brown potatoes. You do not need to thaw them for using in this recipe. You will need 1 ½ pounds, which is equivalent to 2 (12oz) bags.
Fresh Potatoes: If you'd like to use fresh potatoes in place of the hash brown potatoes, you may do so with a few extra added steps. Firstly, use Russet potatoes since they are dry and firm. Secondly, peel them and dice them into ½" cubes. Thirdly, soak them in cold water for 30 minutes, then drain and dry them on clean tea towels before proceeding with the recipe. You will also need to increase the total melted butter by about 2 tablespoons, since frozen hash brown potatoes have some oil/fat content.
Nutrition
Serving: 1g | Calories: 764kcal | Carbohydrates: 34g | Protein: 18g | Fat: 63g | Saturated Fat: 31g | Polyunsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 1332mg | Fiber: 3g | Sugar: 2g