Utah Funeral Potato recipes vary widely according to who makes them and what they prefer. When you are at a funeral there are usually a dozen pans and each is done a little differently. It can be frustrating to find the recipe that Is just like the one your mom made or like your favorite pan at the funeral you attended so experiment.
The basic recipe passed out for years:
1 lb par cooked potatoes or hash browns
1 pint sour cream
1 can cream of mushroom or cream of chicken soup
1 medium onion diced
1/4 cup melted butter
1/2 cup grated cheese
2 cups crushed corn flakes, bread crumbs, or potato chips
Add the par cooked potatoes into 9x13 inch pan. Combine sour cream, soup, onions, cheese, and butter. Pour over potatoes and mix. Sprinkle top with corn flakes Bake at 350 for 40 - 50 minutes.
Make sure if using frozen hash browns that your potatoes cook fully. Nothing worse than raw potatoes when you expect warm yummy goodness.
My mom always made hers with diced baked potatoes to ensure the potatoes were cooked. I have done this but I have more often used frozen hash browns. I still pre-cook them Here is my recipe:
1 regular package hash browns usually 26 to 30 oz
1 can Cream of Mushroom Soup
1 pint Sour Cream
1 diced yellow onion
1/2 teaspoon Minced garlic
1/4 cup Parmesan Cheese
3 cups shredded Cheese (your favorite)
Seasoning
4 teaspoons of melted Butter
1/4 teaspoon Garlic Powder
1/4 teaspoon Season-All
1/8 tablespoon Emeril seasoning
Start by dicing and caramelizing the onion in a buttered pan. I use my cast iron skillet. Once the onion is caramelIzard remove it from the pan and place in a bowl on the side. Cook and brown the hash browns seasoning as they are cook.
As the hash browns cook place the other ingredients into bowl except 2 cups of the cheese and stir well to mix. Fold in the hash browns and onions into mixture. Dump into a 9x13 pan and top with the remaining 2 cups of shredded cheese. Cover with aluminum foil and place in a 375 degree preheated oven for 30 - 40 minutes.
Serve hot.
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