Funeral Potatoes

Image courtesy of Kobe Wagstaff.

There is an empathy in Kobe Wagstaff’s images. Their subjects, often in states of vulnerability, are at ease in front of their lens, baring their souls. The LA-based photographer has always been interested in the customs and inner lives of others. Growing up in the Mormon Church of Utah, they remember how a hashbrown casserole was baked to console those grieving. “The women of the church would make this meal after funeral services for the family members who had an individual pass. Hence the name, ‘funeral potatoes,’” they tell Family Style. “Though I’m no longer Mormon I still find comfort in this and make it regularly for friends and family.”

‍

Ingredients

• 30 ounces thawed frozen hash browns
• 2 cups sour cream
• 10 ½ ounce can of cream of chicken soup (or homemade)
• 10 tablespoons melted butter
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dried onion
• 2 cups shredded cheddar cheese
• 2 cups Corn Flakes

‍

Instructions

1. Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes until thawed.
2. Preheat oven to 350 degrees.
3. Combine sour cream, cream of chicken soup, 6 tablespoons of melted butter, salt, pepper, and dried onion in a bowl. Mix well.
4. Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13 inch pan.
5. Add Corn Flakes to a large Ziploc bag and crush gently.
6. Add remaining 4 tablespoons of melted butter to the crushed Corn Flakes and combine well.
7. Sprinkle mixture over potatoes.
8. Bake uncovered at 350 degrees for 40-50 minutes.