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 mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American
Servings 10
Calories 250 kcal
- 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)
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