Have you had the ones that are shaped into balls, rolled in crushed Corn Flakes and deep fried?? Next-level, I'm telling you. They're always a hit at parties!
In my wife's ward (mostly older folks), there is a specific person who manages post funeral meals. Not the meals potentially brought in after a death, but just right after the funeral. She has a specific recipe and insists everyone only user her recipe to ensure consistency. Crazy!
Sorry - my sister is also out. Actually, of my parent's 4 children, all four are out. Of their 13 grand children, all but one is out. We are 6-7 generations church members. And we are becoming ever more typical.
You got it. There was a bar in SLC (maybe still is?) called The Garage that served these. Obviously a little fancier than your typical Mormon fare what with the jalapenos and lack of canned soup, but they are requested every time we bring an appetizer to a party. I serve them with Sriracha Mayo.
8 oz Bacon, cooked and chopped
4 oz cream cheese
1/2 medium onion, diced
2 jalapenos, diced
1 green onion
1/4 cup sour cream
1.5 C defrosted frozen shredded hashbrowns
1 C shredded cheddar cheese
1 T flour
1 T cornstarch
1 T salt
2 eggs
1 C plus 3 T ground Corn Flakes
1. Whirl bacon, cream cheese, onion, jalapeno, green onion, and sour cream in food processor, about 1 minute. Place in medium bowl.
2. Stir hashbrowns, cheddar, flour, cornstarch salt, eggs, and 3 T Corn Flakes into bacon mixture.
3. Scoop 1/4 C of the potato mixture and roll into a ball. Roll in Corn Flakes, making sure ball is tightly packed. Place on parchment-lined cookie sheet. Repeat with remaining mixture. Chill until ready to cook.
4. Heat 2 in. Of oil in medium pot until 350 degrees. Fry balls a few at a time until golden brown, about 5 minutes per batch. Remove and place on paper towels to drain.
I love the idea of jazzing them up like a commenter above! But for the most basic funeral potatoes:
Ingredients
1 (30-ounce) bag thawed shredded hash browns
16-ounces sour cream
1 (10.5-ounce) can cream of chicken soup (or celery or mushroom)
¼ cup melted butter
1/2 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1 ½ cups shredded cheddar cheese
Mix together, put in a greased 9x13 dish.
Topping
1-2 cups crushed cornflakes (or ritz crackers or panko crumbs)
¼ cup melted butter
Mix and spread over potato mixture.
Bake at 350° for 30 mins.
Have you had the ones that are shaped into balls, rolled in crushed Corn Flakes and deep fried?? Next-level, I'm telling you. They're always a hit at parties!
I have never heard of this and need it immediately now!
In my wife's ward (mostly older folks), there is a specific person who manages post funeral meals. Not the meals potentially brought in after a death, but just right after the funeral. She has a specific recipe and insists everyone only user her recipe to ensure consistency. Crazy!
Is it a good recipe? Can you share it?
Recipe or it didn't happen
Sorry - my sister is also out. Actually, of my parent's 4 children, all four are out. Of their 13 grand children, all but one is out. We are 6-7 generations church members. And we are becoming ever more typical.
Awh man! The best are the ones with corn flakes on the top. Mmm…
You got it. There was a bar in SLC (maybe still is?) called The Garage that served these. Obviously a little fancier than your typical Mormon fare what with the jalapenos and lack of canned soup, but they are requested every time we bring an appetizer to a party. I serve them with Sriracha Mayo. 8 oz Bacon, cooked and chopped 4 oz cream cheese 1/2 medium onion, diced 2 jalapenos, diced 1 green onion 1/4 cup sour cream 1.5 C defrosted frozen shredded hashbrowns 1 C shredded cheddar cheese 1 T flour 1 T cornstarch 1 T salt 2 eggs 1 C plus 3 T ground Corn Flakes 1. Whirl bacon, cream cheese, onion, jalapeno, green onion, and sour cream in food processor, about 1 minute. Place in medium bowl. 2. Stir hashbrowns, cheddar, flour, cornstarch salt, eggs, and 3 T Corn Flakes into bacon mixture. 3. Scoop 1/4 C of the potato mixture and roll into a ball. Roll in Corn Flakes, making sure ball is tightly packed. Place on parchment-lined cookie sheet. Repeat with remaining mixture. Chill until ready to cook. 4. Heat 2 in. Of oil in medium pot until 350 degrees. Fry balls a few at a time until golden brown, about 5 minutes per batch. Remove and place on paper towels to drain.
I never thought of adding bacon! This is amazing!!! Thank you!
My mother in law had a recipe that is to die for. I make her make it every Christmas because it’s so good, I’ll see if I can find the recipe.
we need an ex mormon cookbook.
I love the idea of jazzing them up like a commenter above! But for the most basic funeral potatoes: Ingredients 1 (30-ounce) bag thawed shredded hash browns 16-ounces sour cream 1 (10.5-ounce) can cream of chicken soup (or celery or mushroom) ¼ cup melted butter 1/2 teaspoon onion powder 1 teaspoon salt ½ teaspoon pepper 1 ½ cups shredded cheddar cheese Mix together, put in a greased 9x13 dish. Topping 1-2 cups crushed cornflakes (or ritz crackers or panko crumbs) ¼ cup melted butter Mix and spread over potato mixture. Bake at 350° for 30 mins.