These smoky pellet grill funeral potatoes are incredible and so easy to make! This is the perfect recipe for those who own a wood pellet grill like a Traeger! This cheesy potato casserole pairs well with any smoked or grilled meats, and the best part is that even if you do not own a pellet grill, you can cook this hash brown potato casserole right in your oven!
What are Funeral Potatoes?
Funeral potatoes are made with shredded hash browns, cream of chicken or mushroom soup, sour cream, cheddar cheese and a crushed corn flake topping. It is then baked for 1 hour in the oven. Growing up in Salt Lake City, Utah, we often served this creamy hash brown casserole at funeral luncheons or gifted them to families during a time of mourning. However, these delicious potatoes also appear at non-funeral events like brunches, BBQs or potlucks. For this recipe, we will be taking this popular Utah staple to the pellet grill for an added kiss of smoke.
Ingredients for Pellet Grill Funeral Potatoes:
- Shredded hash browns: You’ll need one large bag (or two small bags) of frozen hash browns. Aim for anywhere between 26-30 ounces total.
- Sour cream: For these smoked funeral potatoes, I recommend using full-fat sour cream. However, you can use a low fat variety if preferred.
- Cream of mushroom or chicken soup: You can use either one of these two soups in your funeral potatoes. Look for the condensed (10.5 ounces) canned soup. If you have a vegetarian (not vegan) in the family, use the cream of mushroom soup, but otherwise, the cream of chicken works great!
- Shredded cheddar: I highly recommend using sharp cheddar for this creamy potato casserole. It will amp up that tart, cheesy flavor in this dish!
- Butter: I have used both salted and unsalted butter for this recipe, and these pellet grill funeral potatoes turned out delicious every time.
- Crumble: Traditionally, crushed corn flakes are used for the crumble topping. However, you can also use panko crumbs or crushed table crackers. If you need a gluten-free option, I recommend using crushed Rice Chex.
- 9″x13″ Disposable Aluminum Pan: These disposable pans are perfect for outdoor cooking! They go from the pellet grill to the table and can house your leftovers too. Just cover your leftover smoked funeral potatoes with foil and store it in the refrigerator for 3 days. Trust me; they won’t last long. These creamy hash brown potatoes will be gone within 24 hours!
How to make Pellet Grill Funeral Potatoes:
- Set your pellet grill or smoker for 350 degrees F., and plan for a 1 hour cooking time.
- Suggested pellets: apple or some type of fruitwood blend.
- Combine your hash browns, sour cream, soup, cheese, milk, seasonings, and melted butter in a large bowl—scoop mixture out into your disposable pan or large cast-iron skillet. Level out with your spatula.
- Combine your crumble, spread evenly to the top of your potato mixture.
- Pop it in your pellet grill or smoker, cook for 1 hour, and voila! You’ll have perfectly smoked pellet grill funeral potatoes!
Follow the preparation instructions above and cook your cheesy funeral potatoes in the oven for 1 hour at 350 degrees F.
- Don’t have shredded hash browns? You can use country-style (cubed) hash browns in these smoked funeral potatoes instead. Look for a 32-ounce bag in the freezer section of your local grocery store.
- Add a 1/3 cup each of diced green peppers and onions to this recipe or chopped cooked bacon for a little oomph!
These pellet grill funeral potatoes pair well with Pellet Grill Smoked Turkey and with the following items:
Pellet Grill Funeral Potatoes
- 26-30 ounces hash browns frozen shredded
- 2 cups sour cream
- 1 10.5 ounces cream of mushroom or cream of chicken
- 1 1/2 cups sharp cheddar shredded
- 1/2 cup milk
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 cup melted butter
- 1 1/2 cups corn flakes crushed
- 1/4 cup melted butter
- Preheat your pellet grill for 350 degrees F.
- Add frozen hash browns, sour cream, cream of mushroom OR chicken soup, milk, seasonings, cheese, and melted butter in a large bowl. Stir well to combine.
- Spoon potato mixture out into a 9″x13″ disposable aluminum pan. Even out the mixture and set it aside.
- In a separate bowl, combine brushed corn flakes and 1/4 cup of melted butter. Top potato mixture evenly with crumble.
- Place the pan into your pellet grill. Close the lid and cook for 1 hour.
- Once cooked through, the funeral potatoes will be creamy, tender, and golden brown. Remove pan from the grill and let it sit for 10-15 minutes before serving,
- Store leftover funeral potatoes in an airtight container in your refrigerator for 3-4 days.
- *Oven cooking. Follow the assembly directions above, except cook your funeral potatoes in the oven at 350 degrees for 1 hour.