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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!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 250 kcal

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.
Keyword potatoes, sucklebuster, thanksgiving