Some people call this dish Funeral Potatoes. We like Arizona Potatoes better, because we lived there when we got this recipe.
Arizona Potatoes
Ingredients
- 32 oz hash browns
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 bunch of green onions
- 1 pint sour cream
- 2 1/2 cups grated cheese
- 2 cups crushed corn flakes
Instructions
- Spread hash browns in pan.
- Combine soups and sour cream.
- Pour over potatoes.
- Chop green onions.
- Sprinkle with cheese and onions.
- Melt 1 cube of butter and mix with corn flakes.
- Sprinkle on top.
- Bake at 350 degrees for 45-60 minutes.
Notes
Normally I make this with frozen hashed browns, but I have done it with fresh potatoes as well. If you do that, I cut the potatoes in half and cook until just slightly cooked (not too much or they get mushy when shredded). Then shred them. If you don’t cook the potatoes ahead of time, they will turn black before cooking.