Funeral Potatoes with Chorizo and Smoked Paprika

funeral potatoes in a white casserole dish with a large scoop of it on a spatula that is help up above the casserole dish

5 from 1 reviews

A cheesy, shredded potato casserole with vibrant Spanish flavors. A perfect side dish for parties and potlucks.



For The Casserole

  • 3 pounds of Idaho russet potatoes
  • 2 tablespoons olive oil
  • 1 red bell pepper, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon garlic, finely chopped (3 cloves)
  • 4 ounces of smoked chorizo sausage, finely chopped
  • 8 scallions (1 big bunch) trimmed and thinly sliced
  • 8 ounces sharp cheddar cheese, grated
  • 1 cup whole milk Greek yogurt whisked with 1/4 cup of water
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon mild smoked paprika

Panko Parmesan Topping:

  • 2 tablespoons unsalted butter
  • 1 cup Panko breadcrumbs (Japanese bread crumbs)
  • 1⁄2 cup freshly grated Parmesan cheese


  1. Add potatoes to a large pot of boiling water. Boil for 30 minutes. Cool potatoes in the fridge for at least two hours or as long as two days. When cool enough to handle, grate the potatoes into a large bowl using the largest holes on a box grater or the shredding disc on your food processor. No need to peel the potatoes. There are lots of nutrients in the skin. Remove any large pieces of skin that don't make it through the grater.
  2. Make The Panko Topping: Melt the butter in a microwave safe bowl or in a small saucepan. Stir in the Panko and parmesan. Toss well, to coat. Set aside.
  3. Preheat oven to 350ºF. Oil or butter a 9-by-13-inch baking dish.
  4. Heat olive oil in a large heavy skillet. Add onion, pepper, garlic and chorizo. Sauté over medium-high heat for 7 minutes or so until the vegetables have softened and the chorizo is just starting to brown. Scrape vegetables and chorizo into the bowl with the potatoes. Let the mixture cool for a few minutes and then add scallions, cheddar, yogurt, paprika, salt and black pepper. Toss to combine and spread mixture evenly into prepared casserole dish.
  5. Sprinkle the Panko topping evenly over the casserole and bake for 35-45 minutes, uncovered, until it the casserole is golden brown and heated through.


How to make this ahead: Follow the instructions through step 4. Store the panko topping in the fridge. Cover the casserole with foil or plastic wrap and refrigerate overnight. Let the casserole sit at room temperature for 20-30 minutes before adding the panko topping and baking. Bake for 45 minutes, uncovered until golden brown and heated through.

How to make this with frozen shredded potatoes: You can substitute a 32-ounce bag of frozen shredded potatoes, thawed, for the fresh potatoes. Here's how to thaw frozen potatoes.

Keywords: shredded potato casserole, hash brown casserole, cheesy shredded potato casserole