Fried Mormon Funeral Potatoes Recipes

FRIED MORMON FUNERAL POTATOES

Fried Mormon Funeral Potatoes image

Make and share this Fried Mormon Funeral Potatoes recipe from Food.com.

Provided by Curtis N Sarah

Categories < 60 Mins

Time 50m

Yield 16 Potato Balls, 4 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces bacon, chopped, cooked and drained
4 ounces cream cheese
1/2 cup chopped onion
1 -2 jalapeno chile, minced
1 bunch green onion, chopped
1/4 cup sour cream
1 1/2 cups defrosted frozen shredded hash browns
1 cup coarsely shredded cheddar cheese
2 tablespoons flour
2 tablespoons cornstarch
2 teaspoons kosher salt
2 large eggs
4 cups finely ground corn flakes, divided
vegetable oil (for frying)
chopped parsley (optional)
ranch dressing, for dipping

Steps:

Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl.
Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tablespoons ground cornflakes into bacon mixture. I added Flour and cornstarch accordingly to get the mixture to form into balls.
Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook.
Heat 2 inches oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.

Nutrition Facts : Calories 747.9, Fat 50.6, SaturatedFat 22.6, Cholesterol 199.9, Sodium 2174.6, Carbohydrate 51.8, Fiber 3.2, Sugar 6.3, Protein 23.4

MORMON SCALLOPED POTATOES

Mormon Scalloped Potatoes image

A classic Utah dish, done often in Dutch oven style, that will not last through a party. It's just that good.

Provided by Kitchen Witch

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

Ingredients

8 Idaho or russet potatoes, peeled
2 (10.5 ounce) cans cream of chicken soup
2 cups sour cream
½ cup butter, melted
1 cup chopped green onion
2 ½ cups shredded Cheddar cheese
1 cup crushed corn flakes, or more if needed
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.

Nutrition Facts : Calories 483.8 calories, Carbohydrate 42.3 g, Cholesterol 76.1 mg, Fat 30.4 g, Fiber 2.7 g, Protein 12.7 g, SaturatedFat 18.1 g, Sodium 601.4 mg, Sugar 2.1 g

FUNERAL POTATOES

Funeral Potatoes image

I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)

Provided by Lubie

Categories Potato

Time 55m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs hash browns
1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1/2 teaspoon salt
3/4 cup onion, chopped
1 tablespoon butter
2 cups longhorn cheese, grated, firmly packed
1 1/2 cups corn flakes, crushed
4 tablespoons butter, melted

Steps:

Saute onion in 1 tablespoon butter until translucent.
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
Put potato mixture into a 9x13 inch baking pan.
Combine cornflakes and butter, and sprinkle evenly over top of casserole.
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

BASIC FUNERAL POTATOES

Basic Funeral Potatoes image

No Mormon funeral or any get-together for that matter is complete without funeral potatoes and a baked ham! This is only a basic recipe. It's good this way, but it's up to you to make it 'gourmet.' You can use potato chips, tortilla chips, or even corn flakes for the topping - I like to use sour cream and onion chips!

Provided by Vivian Conner

Categories Side Dish Casseroles Potato Casserole

Time 55m

Yield 10

Number Of Ingredients 6

Ingredients

2 (10.5 ounce) cans cream of chicken soup
1 pint sour cream
1 ½ cups grated Cheddar cheese
½ cup dehydrated onion flakes
1 (30 ounce) package frozen shredded hash browns, thawed
1 cup crushed potato chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine cream of chicken soup, sour cream, Cheddar cheese, and onions in a large bowl. Mix in hash browns. Pour into a 9x13-inch casserole dish. Sprinkle with crushed potato chips.
Bake uncovered in the preheated oven until cheese is melted and top is crisp, about 45 minutes.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 27.6 g, Cholesterol 42.8 mg, Fat 26.8 g, Fiber 1.8 g, Protein 9.6 g, SaturatedFat 13.4 g, Sodium 587.3 mg, Sugar 1.6 g

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