Hash brown casserole funeral potatoes recipe

Ingredients

• 2 tablespoons unsalted butter + 2 tablespoons, melted
• 1 small white onion, chopped
• 4 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon crushed red pepper flakes
• 1 cup chicken broth
• 26 ounces hash browns (1 large bag, shredded, frozen)
• 2 cups shredded cheddar cheese
• ¾ cup sour cream
• 1 cup bread crumbs (panko)

1. Press Sauté and add unsalted butter.
2. Add the onion and cook it until soft. Add the garlic and Sauté for 30–45 seconds.
3. Press Cancel. Add the salt, pepper, and red pepper flakes.
4. Pour in the chicken broth and deglaze the bottom of the pan.
5. Place steamer basket into the pot and pour in frozen hash browns.
6. Lock lid and close the vent. Cook on High Manual Pressure for 2 minutes. Once done, do a QPR.
7. Remove the hash browns from steamer basket, combine with sour cream and cheese, and stir everything together.
8. Transfer potatoes to an 8-inch greased baking or casserole dish and set it aside.
9. Preheat oven to 400°F. In a medium bowl, add 2 tablespoons melted butter and panko bread crumbs. Mix well with a fork until mixture is well combined. Scatter breadcrumb mixture across top of potatoes. Place in the oven for approximately 10–12 minutes, or until crumb topping is golden brown.