Funeral Potatoes

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Next up in the A-Z Potato series, I am popping over to the United States of America to make the delicious yet morbid-sounding Funeral Potatoes. The name may be a little odd but you’ll soon get over that when you hear what the not-so-secret ingredients are…cornflakes and chicken soup. Seriously.

Did you ever think you’d enjoy a dish that included both chicken soup and cornflakes? Nope me neither. It’s weird but it works. Actually, it more than works, it’s bloomin lovely. God bless America 🇺🇸

Traditionally served as a pot-luck dish after a funeral service (hence the name), it is essentially a super cheesy hash-brown casserole using chicken and celery soup as a base and then finished off with a crispy cornflake topping that gives you that needed CROUNCH. If you want to make the hash-browns from scratch, you can find my recipe here.

It’s one of those proper hearty dishes where everyone just gets stuck in, so serve up at your next BBQ, buffet or save for the next fatality (just joking, don’t wait that long). To summarise, it’s full of daily, full of carbs and will be getting fully smashed in tonight.

For those of you feeling all patriotic right about now, ya’ll are gonna looooove my TaterTots. Please also send me all your USA-based potato recipes because boy do the Americans know how to fry a spud. I want more.


metric imperial
  • ½ a tin of thick cream of chicken soup
  • ½ a tin of thick cream of chicken soup
  • ½ a tin of thick cream of celery soup (Campbells make both of these)
  • ½ a tin of thick cream of celery soup (Campbells make both of these)
  • 3 1/2oz grated mature cheddar cheese
  • 100g grated mature cheddar cheese
  • 3 1/2oz grated mature red Leicester cheese
  • 100g grated mature red Leicester cheese
  • 2oz melted, salted, butter
  • 50g melted, salted, butter
  • 5oz soured cream/sour cream
  • 150g soured cream/sour cream
  • 2 tsp wholegrain mustard
  • 2 tsp wholegrain mustard
  • ½ white onion, chopped
  • ½ white onion, chopped
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • Pinch of white pepper
  • Pinch of white pepper
  • 1lb hash browns, chopped into cubes
  • 450g hash browns, chopped into cubes
  • 2oz cornflakes
  • 60g cornflakes
  • 1 1/2oz melted butter
  • 40g melted butter


  1. Pre-heat the oven to 175°C/350°F.
  2. Brown off the onions in a pan with a drop of oil. When it’s nearly done add the garlic paste and cook for another minute or so. Then remove from the heat and add to a large mixing bowl.
  3. In that mixing bowl, add the chicken and celery soups, sour cream, cheeses, mustard, butter and pepper. Mix well. Add more seasoning if required.
  4. Then if needed, chop the hash browns into bite-size pieces and mix them in too.
  5. Once mixed well, place in an oven dish. You can now make the topping...
  6. Start by crushing the cornflakes and then mix them with the melted butter. Place on top of the potato mix and cook in the oven for an hour, or until golden and crunchy!