Funeral Potatoes

 7 potatoes peeled, cooked and cubed or 1 package (24 oz) frozen hash browns (I ALWAYS USE

FROZEN)

2 Cups Sour Cream

2 Cans cream of chicken soup

1 Cup cheddar cheese grated

1/2 Cup melted butter

1/3 Cup chopped onion

2 Cups crushed corn flakes

Mix all ingredients except corn flakes.  Place in 9 x 13 pan. Melt 2 TBS butter and add to crushed corn flakes for topping. Put on top of the potatoes and bake at 350 for 30 minutes.

 

 

Crash Hot Potatoes

This recipe is from the Pioneer Woman - LOVE HER!!
I had seen it on her blog and several other food blogs. I had a couple of red potatoes left the other night and just decided do try it. They were fantastic!!

New potatoes (or other small round potatoes)
Olive oil
Kosher salt
Black pepper
Rosemary (or desired herbs) THE ROSEMARY WAS FANTASTIC

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.