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The Hirshon Mormon Funeral Potatoes From Paradise

The Hirshon Mormon Funeral Potatoes From Paradise


  • Total Time: 0 hours

Ingredients

Units Scale
  • 2 pounds hash brown potatoes (un-browned)
  • 1 cup grated sharp white aged cheddar cheese, preferably 2 years old+
  • 1/4 cup grated pepper jack cheese (optional TFD change, go with cheddar for the classic recipe)
  • 1/8 cup grated romano cheese (optional TFD change, go with cheddar for the classic recipe)
  • 1/8 cup grated gruyere (optional TFD change, go with cheddar for the classic recipe)
  • 1 pint full-fat sour cream, TFD endorses only Daisy brand
  • 3/4 can Cream of Chicken Soup
  • 1/4 can Cream of Mushroom soup (optional TFD change, can replace with Cream of Chicken soup for the original)
  • Underwood Deviled Ham in a can to taste (highly optional TFD addition to recipe)
  • 1/2 cup grated yellow onion (or minced very fine)
  • 2 teaspoons herbed seasoning salt (TFD likes Jane’s Krazy Salt)
  • 1 teaspoon black pepper
  • 1 cup crumbled corn flakes
  • 1/2 cup minus 3 tbsp. crumbled fried onions (from a can, pouch or homemade as you see fit)
  • 3 tbsp. crumbled dried jalapeños (optional – replace with crumbled fried onions if you prefer less kick)
  • 1/2 cup (1 stick) melted butter
  • minced parsley for garnish

Instructions

  1. Preheat oven to 350 degrees. In a small bowl combine cornflakes, fried onions, dried jalapeños and butter. In a separate bowl combine other ingredients.Press into a greased 9 x 13 pan. Top with cornflake mixture. Bake at 350 degrees for 1 hour to 1 hour 15 minutes. Garnish with minced parsley and serve hot or room temp.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1150.71 kcal
  • Sugar: 7.35 g
  • Sodium: 2361.28 mg
  • Fat: 80.9 g
  • Saturated Fat: 43.23 g
  • Trans Fat: 1.32 g
  • Carbohydrates: 67.72 g
  • Fiber: 6.1 g
  • Protein: 40.81 g
  • Cholesterol: 240.45 mg
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