GRAMMY’S HASH BROWN POTATO BAKE Â is a long-time favorite in our house, as I’ve been making these for about 25 years or so!! :). This recipe is also known as “Funeral Potatoes” due to its versatility and ease of transporting to various potluck-type gatherings.
I have tweaked the original recipe from using traditional frozen hash browns to using frozen O’Brien-type potatoes and we love this even more! Â The addition of the diced onions and diced green peppers included in the frozen potatoes adds soooo much extra flavor to this dish! Â But if you’re not a fan of that addition, then using the traditional frozen bag of hash browns will be a yummy side that all will love, as well!
The cheesy and creamy potatoes, topped with the crispy corn flakes, are a sure winner at any meal! Â I serve these at sooooo many gatherings……Brunch, backyard BBQ’s, Family Lunches/Dinners, or taken to Potluck’s with friends! Â It goes well with anything from egg dishes to hot dogs/hamburgers to a side dish for Thanksgiving Turkey! Â The sky’s the limit! :). Check out my recipe for GRAMMY’S HASHBROWN POTATO BAKE below…..ENJOY!
Ingredients
Method
- Preheat oven to 350*. Lightly grease a 9x13 baking dish and set aside.
- In a large mixing bowl, combine all ingredients (except topping) until well mixed.
- Spread potatoes evenly in the baking dish.
- In a medium mixing bowl, combine corn flakes and melted butter until evenly coated.
- Drop the corn flakes evenly over the top of the potatoes.
- Bake in 350* oven for about 45 minutes or so, until potatoes are bubbly and topping is lightly browned. Remove from oven and serve warm with your favorite meal. ENJOY!
- NOTE: Can be made up to 2 days in advance and chilled in fridge until ready to cook!
