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Smoked funeral potatoes in a wooden bowl.
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5 from 3 votes

Smoked Funeral Potatoes

These Smoked Funeral Potatoes are a warm, gooey casserole side dish for just about any occasion. Cheesy hash browns topped with a classic Corn Flakes topping are cooked on the smoker for a tasty BBQ twist on this comforting classic.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: Funeral Potatoes
Servings: 10 people
Author: Susie Bulloch (heygrillhey.com)


  • 1 32-ounce bag frozen shredded hash browns
  • 2 Tablespoons salted butter
  • ½ cup yellow onion diced
  • 2 cloves garlic minced
  • 1 ½ cups sour cream
  • 1 10.5-ounce can cream of chicken soup
  • 2 cups sharp cheddar cheese shredded
  • 3 Tablespoons Parmesan cheese shredded
  • 1 Tablespoon Beef Seasoning

Corn Flakes Topping

  • ¾ cup Corn Flakes cereal roughly crushed
  • 2 Tablespoons salted butter melted


  • Preheat your smoker. Preheat your smoker to 300 degrees F with your favorite hardwood. Pecan, oak, or alder would all be great with these potatoes.
  • Prepare the potatoes. Preheat a 12 inch cast iron skillet over medium heat. Add 2 tablespoons butter to the pan and melt. Add the onions to the pan and cook, stirring frequently, until translucent, about 7-9 minutes. Add the minced garlic to the pan and stir. Cook for 1-2 more minutes or until the garlic is fragrant. Turn off the heat and gently stir in the frozen hash browns.
  • Mix the cheese sauce. In a large bowl, combine the cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese and Beef Seasoning. Stir with a rubber spatula to thoroughly mix. Pour the sauce slowly over the frozen hash browns and onions in the pan, carefully folding the sauce into the potatoes with the rubber spatula. Spread the creamy potatoes evenly into the cast iron pan.
  • Add the crunch. Melt 2 tablespoons butter and stir in the crushed corn flakes. Sprinkle the corn flakes evenly across the top of the potato mixture.
  • Smoke the funeral potatoes. Place your potatoes on the smoker and close the lid. Cook until the potatoes are just starting to bubble around the edges and are heated through, about 45 minutes.
  • Serve. These taste best if eaten right after they come off the smoker (Allow to cool slightly before serving). Enjoy!


Calories: 217kcal | Carbohydrates: 4g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 249mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 1mg