I just want everyone to know that every time I type potatoes I think I’m spelling it wrong. Thanks Dan Quayle. Yes I am dating myself.

So funeral potatoes…. I have no idea why they call them that but my gal Jennifer says it’s because you could die they’re so good. And good they are! Funeral potatoes show up from time to time at our mom’s group breakfast and they are delish!

Ingredients:

Frozen Southern Style Hash brown Potatoes-one bag-these are the ones diced into small squares

1 Cup Sour Cream

I Can of Cream of Chicken Soup

2 Cups Shredded Cheddar

1/2 Cup  Melted Butter-use the real stuff

1 Tsp. Garlic Salt

1 Tsp.Salt

Cornflakes-you read that right-a small box will do

Now before we begin this I want to say yes you can use low fat sour cream but don’t change the cheese or butter and sadly I have actually healthfied this recipe up more than the others you’ll find floating around the internet.

Pour the potatoes into a colander and let thaw and drain in your sink for about 30 minutes.

Preheat your oven to 350 and have a 9×12 pan ready.

In a mixing bowl combine the sour cream and soup. Once combined thoroughly add in butter, garlic salt and salt. Once all is combined thoroughly mix in the potatoes and cheese fully. Pour the mixture into your pan-no need to grease it. Add cornflakes over the top of the mixture-covering completely.

Bake uncovered for 30-40 minutes. I say closer to 40 minutes to ensure all the potatoes are soft.

It’s amazing! Funeral potatoes are a great side dish and breakfast side dish as well. People love them! Try and you’ll die and see why!

I had to spell check potatoes at least five times during this post.