Party Potatoes are the cheesy hash brown casserole that shows up at every potluck and holiday table: thawed hash browns stirred with cream of chicken soup, sour cream, melted butter, onion and cheddar, then baked under a crunchy layer of buttered cornflakes until bubbly. One pan serves 12.
How to make them: Stir the thawed hash browns with the soup, sour cream, butter, salt, onion and cheddar. Spread it in a 12×9-inch dish, top with crushed cornflakes tossed in melted butter, and bake at 350°F for 45 minutes.
Why You’ll Love It
- Feeds a crowd: one pan makes 12 servings.
- Ten minutes of prep: stir, spread, top and bake.
- Creamy and crunchy: cheesy potatoes under a golden cornflake crust.
- Make-ahead friendly: assemble it a day early or freeze it for later.
Ingredient Notes
Frozen hash browns: One 32-ounce package, thawed. Shredded or diced both work.
Cream of chicken soup and sour cream: One 10 3/4-ounce can of condensed soup and 1 cup of sour cream make the creamy base.
Butter: Half a cup, melted, goes into the potatoes and another 1/4 cup coats the cornflakes. Margarine works in both places.
Onion: One medium onion, diced small.
Cheddar: Two cups, grated. Sharp or mild both work, and cheese you shred yourself from a block gives the best flavor.
Corn flakes: Two cups, crushed, for the crunchy topping.
Ingredients
- 32 ounces frozen hash browns (1 package), thawed
- 3/4 cup butter or margarine, melted and divided (1/2 cup for the potatoes, 1/4 cup for the topping)
- 1 teaspoon salt
- 1 can cream of chicken soup (10 3/4 ounces)
- 1 cup sour cream
- 1 medium onion, diced
- 2 cups cheddar cheese, grated
- 2 cups corn flakes, for the topping
How to Make Party Potatoes
1. Heat the oven. Preheat the oven to 350°F.
2. Mix. In a large bowl, combine the thawed hash browns, 1/2 cup melted butter, salt, cream of chicken soup, sour cream, onion and cheddar.
3. Fill the pan. Spread the mixture in a 12×9-inch baking dish.
4. Make the topping. Crush the corn flakes and mix them with the 1/4 cup melted butter. Sprinkle them over the potatoes.
5. Bake. Bake for 45 minutes, until bubbly and the center reaches 165°F.
Party Potatoes vs. Funeral Potatoes, and How to Make Them Ahead
Party potatoes and funeral potatoes are the same dish under two names, and you’ll also see it called cheesy hash brown casserole. The funeral name comes from its place at luncheons after funerals, especially in the culture of the Church of Jesus Christ of Latter-day Saints.
It also makes ahead well. The one rule is to keep the cornflakes separate until the pan goes in the oven.
A day ahead. Mix the potatoes, spread them in the dish, cover and refrigerate for up to 1 day. Crush and butter the cornflakes when you are ready to bake, sprinkle them on, and add 5 to 10 minutes to the bake time since the pan goes in cold.
From the freezer. Assemble the casserole without the cornflake topping, cover it well and freeze it for up to 3 months. Thaw it in the refrigerator overnight, add the buttered cornflakes, and bake.
Thaw the hash browns first. The recipe starts with thawed potatoes. Leave the bag in the fridge overnight, or spread the hash browns on a baking sheet and warm them in a 200°F oven for about 20 minutes, until thawed.
For an extra-crisp top. Bake the potatoes on their own for 30 minutes, then scatter the buttered cornflakes over them and bake 10 to 15 minutes more.
Tips for Success
How do I crush the cornflakes?
Pour them into a zip-top bag and crush them gently with your hands or a rolling pin.
Can I use a 9×13 pan?
Yes. A 9×13-inch baking dish works for the full batch; bake until the edges bubble.
How do I add a little color?
Sprinkle chopped fresh parsley or sliced green onions over the top after baking.
Variations
- Different topping: use crushed potato chips or butter crackers such as Ritz instead of cornflakes.
- Cream of mushroom: swap it in for the cream of chicken soup.
- Fresh potatoes: use about 10 small potatoes, parboiled and diced, instead of frozen hash browns.
- No canned soup: melt 3 tablespoons of butter, stir in 3 tablespoons of flour for 1 to 2 minutes, then whisk in 2 cups of chicken broth with 2 teaspoons of chicken base, onion powder, garlic powder, celery seed, pepper and salt. Cook 2 to 3 minutes until slightly thick, take it off the heat and stir in 1 1/2 cups of sour cream. Mix it with 30 ounces of shredded hash browns, a small diced onion and 2 1/2 cups of cheddar, top with buttered cornflakes, and bake at 375°F for 40 to 45 minutes.
- Slow cooker: mix everything except the topping in the slow cooker and cook for about 4 hours, then sprinkle with crushed cornflakes before serving.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. Reheat portions in the oven or microwave until they reach 165°F. To freeze, follow the make-ahead steps above and freeze the casserole before baking, without the topping.
What to Serve With It
Party potatoes go with ham, turkey, roast chicken, meatloaf or pork tenderloin. For more potato sides, try slow cooker layered cheesy potatoes, 3-ingredient slow cooker potatoes, slow cooker glazed herb baby potatoes or Southern stewed potatoes. To round out a holiday table, add smothered green beans with potatoes and sweet potatoes with marshmallows.
Frequently Asked Questions
What are the ingredients for party potatoes?
Frozen hash browns, cream of chicken soup, sour cream, butter, onion, salt and cheddar, with crushed cornflakes tossed in more butter on top.
Are party potatoes the same as funeral potatoes?
Yes. It is the same cheesy hash brown casserole with a cornflake topping, also sold as cheesy hash brown casserole.
Can party potatoes be made ahead?
Yes. Assemble them up to 1 day ahead and refrigerate, or freeze them for up to 3 months. Keep the cornflake topping off until you bake.
Do I have to thaw the hash browns?
Yes, the recipe is written for thawed hash browns. Thaw them in the fridge overnight or on a baking sheet in a 200°F oven for about 20 minutes.
Final Notes
Thaw the potatoes, keep the cornflakes separate until baking time, and bake until the edges bubble. If you have a question or make these, tell me how they turned out in the comments.
Party Potatoes
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 32 ounces frozen hash browns 1 package, thawed
- 3/4 cup butter or margarine, melted, divided: 1/2 cup for the potatoes, 1/4 cup for the topping
- 1 teaspoon salt
- 1 can cream of chicken soup 10 3/4 ounces
- 1 cup sour cream
- 1 medium onion diced
- 2 cups cheddar cheese grated
- 2 cups corn flakes for the topping
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the thawed hash browns, 1/2 cup melted butter, salt, cream of chicken soup, sour cream, onion and cheddar.
- Spread the mixture in a 12x9-inch baking dish.
- Crush the corn flakes and mix them with the 1/4 cup melted butter. Sprinkle them over the potatoes.
- Bake for 45 minutes, until bubbly and the center reaches 165°F.
