Active Time

　　15 minutes

　　Total Time

　　1 hour 5 minutes

　　When I celebrated Friendsgivings in my adopted home of New York City, I found it imperative to showcase dishes that represented my upbringing in Texas. Cue my batch of Funeral Potatoes, or as they were more merrily known in my household and those of other Texans, “Texas potatoes.”

　　Originating as part of a meal to comfort the bereaved in Utah, funeral potatoes made their way over to Texas during the 20th century. True to the state’s character, they garnered a bigger and more pronounced presence—not to mention a new name to boot. Expanding beyond the repass, a meal traditionally shared after a funeral service, Texas potatoes became a mainstay of celebrations, particularly those that celebrate life, family, and love. Recognizable by the creamy, cheesy bites filled with mouthfuls of buttery, crunchy cornflakes, this beloved casserole featuring frozen shredded hash browns signals Thanksgiving to me regardless of where I am in the world. Building on my mom’s classic funeral potatoes recipe, which is very generous with the crunchy cornflake topping (a fun step for young kids who want to help out in the kitchen), my additions of earthy sage and a subtle touch of red pepper flakes lend depth and heat.

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What you’ll need

　　Chevron

　　Chevron

　　9-by-13 Baking Dish

　　$36 $24 At Amazon

　　Mixing Bowls

　　$40 At Target

　　Silicone Spatula

　　$10 At Amazon

　　

Ingredients

6–8 servings

　　10 Tbsp. unsalted butter, melted, slightly cooled, divided, plus more for pan

　　1 (30- or 32-oz. bag) frozen shredded hash browns, thawed

　　1 small onion, finely chopped

　　2 (10.5-oz.) cans cream of chicken soup

　　1 oz. Parmesan, finely grated (about ½ cup)

　　1½ cups shredded Mexican cheese blend (about 6 oz.)

　　1 cup sour cream

　　1½ tsp. Diamond Crystal salt or ¾ tsp. Morton kosher salt, divided

　　½ tsp. freshly ground pepper

　　½ tsp. ground dried sage

　　¼ tsp. crushed red pepper flakes

　　4½ cups cornflakes

　　

Step 1

Place a rack in middle of oven; preheat to 400°. Lightly butter a 13x9" baking dish. Working a handful at a time, squeeze one 30- or 32-oz. bag frozen shredded hash browns, thawed, over a large bowl to remove excess water, then place in a second large bowl; discard liquid in first bowl. Add 1 small onion, finely chopped, two 10.5-oz. cans cream of chicken soup, 1 oz. Parmesan, finely grated (about ½ cup), 1½ cups shredded Mexican cheese blend (about 6 oz.), 1 cup sour cream, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 tsp. Diamond Crystal salt or ½ tsp. Morton Kosher salt, ½ tsp. freshly ground pepper ½ tsp. ground dried sage, and ¼ tsp. crushed red pepper flakes and mix until potatoes are evenly coated. Transfer to prepared baking dish and spread out into an even layer.

　　

Step 2

Combine 4½ cups cornflakes and remaining ½ tsp. Diamond Crystal salt or ¼ tsp. Morton Kosher salt in a large resealable bag and seal. Using a rolling pin, gently crush cereal into large, coarse crumbs. (Be careful not to over-smash them; you want some flakes to still be whole.) Add remaining 6 Tbsp. unsalted butter, melted, slightly cooled, to bag and shake to coat. Scatter cornflake topping evenly over potato mixture.

　　

Step 3

Bake, covering with foil if top gets too dark, until cornflakes are golden brown and glistening and casserole is bubbling around the edges, 35–45 minutes. Let cool slightly before serving.

　　Do Ahead: Casserole (without cornflake topping) can be assembled 1 day ahead. Cover and chill. Top with cornflakes just before baking. Bake an additional 5–10 minutes.