Funeral Potatoes Recipe {Easy Make Ahead Casserole} - The Shortcut Kitchen (2024)

FAQs

Can I use fresh potatoes instead of frozen hash browns? ›

Substitute fresh potatoes for 30 ounces of frozen hashbrowns. Substitute diced green onions for 3 tablespoons dried chives.

Reheating them in the oven at 400° will re-crisp the potato skin while keeping the filling inside nice and creamy still. The potatoes will take about 15 to 20 minutes to reheat again. If you're in a rush, microwaving them is fine too, though parts of the potato might turn a little tough due to uneven heating.

They are steamed, peeled, steamed again or boiled, shredded and cooked partially in oil, oven dried and IQF before going into a bag to be cooked at home once again. IQF equals individually quick frozen strands. Cooking the potato twice is the key and is something that is hard to replicate at home.

A: Yes, you should because you need to get rid of the. excess moisture.

Cool baked potatoes completely, place them in an airtight container or resealable plastic bag and refrigerate them. The USDA says they can be safely refrigerated for 3 to 4 days. Like all foods that have been cooked and cooled, potatoes should be reheated to at least 165 degrees F.

The Best Way to Reheat a Baked Potato

Plus, you can reheat a whole rack of baked potatoes in one go. Preheat the oven to 350 degrees. Place potato on a baking sheet or directly on the oven rack, and bake for 15-20 minutes, or until heated through.

I would set the oven to 300 with the leftover casserole in the oven, don't preheat if you are taking it straight from the fridge, put a little water in the bottom and cover it with either foil, or the lid that goes with the dish and in about 20 to 30 minutes it should be heated through.

If you baked your casserole ahead of time, simply cover the dish with foil and reheat at 350˚F until heated through. Depending on the type of dish, you may need to add moisture to keep it from drying out, for example, a splash of milk to baked macaroni and cheese.

Add a little olive oil to a skillet over medium-low. Cut the potatoes in half and put the cut sides in the pan. Cover with a lid and cook for three to four minutes. Once heated, remove the lid and flip the potatoes, heating on all sides, so the skin gets crispy.

Are frozen hash browns just potatoes? ›

They note that frozen hash browns typically have just three ingredients: potatoes, dextrose, and sodium acid pyrophosphate. Dextrose prevents the potatoes from browning, while the sodium acid pyrophosphate keeps their color consistent while frozen — which Ore-Ida even explains right on the packaging.

Frozen diced potatoes can be swapped for fresh by stirring into soups and stews in the last few minutes of cooking. Or simmer a bag of frozen potatoes in chicken stock with some garlic and herbs, then purée. Instant comfort.

Frozen hash browns often turn out crispier than homemade hash browns because of the way they are processed and prepared. Frozen hash browns are typically par-cooked before freezing, which means they are partially cooked to remove excess moisture and then frozen.

Frozen potatoes can often be used straight from the freezer, but if you want to thaw them first, always defrost them in the refrigerator. You may find the taste or texture to be a bit different than if you used fresh potatoes, so check doneness to be sure you don't overcook your potatoes.