Dishbook

Sign in

Spicy Jalapeno Funeral Potatoes

By

Based on Ben Braiser's Funeral Potatoes

Prep:
15 min
Cook:
45 min
Total:
60 min
Yield:
12 servings

Spicy Jalapeno Funeral Potatoes add fresh jalapeno and pepper-jack cheese to the classic creamy casserole for a fiery twist. A buttery corn-flake topping gets a hint of cayenne for extra heat.

Ingredients

2 lb frozen hash browns
2 cup sour cream
1 can cream of chicken soup
10 tbsp butter, melted
1 tsp salt
0.25 tsp black pepper
0.25 tsp cayenne pepper
2 jalapeno, seeded and chopped
2 tbsp cilantro, chopped
2 cup shredded pepper-jack cheese
2 cup corn flakes

Steps

  1. Thaw and pat dry hash browns on a baking sheet overnight if frozen.
  2. Preheat oven to 350 F.
  3. Whisk sour cream, cream of chicken soup, butter, salt, pepper, and cayenne. Stir in diced jalapeno and chopped cilantro.
  4. Gently fold in hash browns and pepper-jack cheese; transfer to a greased pan.
  5. Crush corn flakes and mix with melted butter; spread over top.
  6. Bake uncovered for 45 minutes; let rest 5 minutes before serving.