Name: Funeral Potatoes
Cook time: 15 minutes
Total time: 1 hour 5 minutes
Yield: 6–8 servings
Ingredients: 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

A potato and onion casserole topped with corn flakes on a plate.

Photo by Travis Rainey, Food Styling by Kaitlin Wayne

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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