Herb and Bacon Funeral Potatoes By Cathy Colander Based on Ben Braiser's Funeral Potatoes Tags: #comfort #holiday #utah Prep: 15 min Cook: 45 min Total: 60 min Yield: 12 servings Herb and Bacon Funeral Potatoes combine crisp hash browns with smoky bacon and fresh herbs in a creamy sour-cream and cheese base. A buttery corn-flake and bacon topping bakes golden for irresistible crunch. 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 1 tsp dried onion 6 slice bacon, cooked and chopped 2 tbsp chives, chopped 2 cup shredded cheddar cheese 2 cup corn flakes 2 tbsp parsley, chopped Steps Thaw and pat dry hash browns on a baking sheet overnight if frozen. Preheat oven to 350 F. Combine sour cream, cream of chicken soup, melted butter, salt, pepper, dried onion, chopped bacon, and chives; mix well. Stir in shredded cheddar and potatoes; spoon into a greased 9×13 pan. Crush corn flakes, then toss with melted butter, chopped bacon bits, and parsley; sprinkle over casserole. Bake uncovered for 45 minutes, until bubbly and golden; serve hot.