With a burst of triple cheddar flavor and all the right spices, Smoked Funeral Potatoes are perfect for family barbecues, weeknight meals, holiday buffets or packed up to take to a potluck dinner. Cheesy hash browns in a perfectly seasoned creamy cheese sauce are topped with a buttery crumb topping, and cooked low and slow on the smoker for a delicious barbecue twist on this comforting classic side dish. This is the recipe that my family BEGS me to make all the time! SECRETS TO THE BEST FUNERAL POTATOES:
FUNERAL POTATOES RECIPE VARIATIONS:
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INGREDIENTS:
1 30-ounce pkg frozen shredded hash brown potatoes 2 tablespoons butter or olive oil 1 cup yellow onion (diced) 2 cloves garlic (minced) 1-1/2 cups sour cream 1 cup tater topping sour cream 1 can (10.5 ounce) cream of chicken soup with herbs 4 cups (16 ounces) triple cheddar cheese (sharp, mild & white)(shredded) ½ cup parmesan cheese (shredded) 1 tablespoon Barbecue Sweet Rub 1 tablespoon smoked paprika CRUMB TOPPING: 1 cup crushed cornflakes crumbs or ritz cracker crumbs ¼ cup butter (melted) 1 tablespoon Barbecue Sweet Rub 1 tablespoon smoked paprika OPTIONAL ADD-INS: smoked ham (chopped) caramelized bacon (chopped) BARBECUE SWEET RUB: ¼ cup dark brown sugar 1 tablespoon coarse sea salt 2 teaspoons cracked black pepper 2 teaspoons smoked paprika 2 teaspoons garlic powder 2 teaspoon onion powder 1 teaspoon ground mustard ½ teaspoon cayenne pepper (add more for an extra flavor kick) HOW I MAKE THIS:
RECIPE NOTES:
Original recipe posted June 2018; revised and reposted June 2022.
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