Sunday, December 2, 2007


Here in Utah, after LDS funerals a luncheon is given to family and extended family members. This potato dish is always present, usually with salty ham and salads--many of them Jell-O with whipped cream or cream cheese, followed by every kind of cake you can imagine. It's almost like we were campaigning for more funerals.

There are lots of versions of this. Some have potatoes that have been diced. Some have frozen shredded hash brown potatoes. Some have a bit of green pepper, some don't have cornflakes but have cheese on top. All are delicious but very, very bad for you. Be wary.

6 to 8 large potatoes parboiled and grated or ½ of a bag of frozen southwest hash brown potatoes
1 can cream of chicken soup

1-2 cups Sour cream
1 ½ cup shredded cheddar cheese
1/3 cup chopped green onions
1 ½ cups corn flakes
2 Tbs. melted butter

Mix potatoes with remaining ingredients except corn flakes and butter.Put into 9x13 pan. Top with cornflakes and butter mixed. Bake at 350° for 45 minutes.

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