Smoked Funeral Potatoes
Grill perfection! Mix hash browns, butter, sour cream, soup, milk, cheese, and Sucklebusters SPG. Top with buttery corn flakes. Grill at 350°F for 1 hour until golden and delicious. Enjoy the ultimate side dish!
Ingredients
- 30 oz Bag Frozen Hash Browns, diced or shredded (thawed)
- 1/2 Cup Butter (salted or unsalted)
- 1 10 oz Can Cream of Chicken Soup
- 2 Cups Sour Cream
- 1/2 Cup Milk
- 2 Cups Sharp Cheddar Cheese, Grated or Shredded
- 1 tbl Sucklebusters SPG Seasoning
- 1 Cup Crushed Corn Flakes (or substitute with Rice Krispies, Panko breadcrumbs, or crushed Ritz crackers)
Instructions
- Preheat the grill to 350 degrees.
- Spray a foil pan with non-stick spray.
- In a large bowl, mix thawed hash browns, melted butter, sour cream, cream of chicken soup, milk, grated cheddar cheese, and Suckelbusters SPG seasoning.
- Pour the mixture into the prepared foil pan.
- Combine crushed corn flakes with melted butter and sprinkle over the potato mixture in the foil pan.
- Place the pan on the grill and cook for 1 hour or until the potatoes are cooked, and the topping is golden brown.