Barbecue Utah Funeral Potatoes on the Arteflame

Introduction

Barbecue Mormon Funeral Potatoes are a crispy, cheesy twist on the beloved Utah classic, made even better on the Arteflame grill. This version brings out deep smoky flavor, golden crust, and hot, gooey interiors right from the Arteflame's flat steel cooktop – no oven or pans needed. Simple, satisfying, and grilled to perfection, these potatoes will quickly become your new favorite comfort food side dish.

Ingredients

• 1 (32 oz) bag frozen hash brown potatoes, thawed
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded sharp cheddar cheese
• 1/4 cup melted butter (plus extra for the griddle)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• 1 1/2 cups crushed cornflakes
• 2 tablespoons melted butter (for topping)
• Chopped green onions for garnish (optional)

Instructions

Step 1: Fire up the Arteflame

1. Pour vegetable oil on 3 folded paper napkins.
2. Place napkins in the center fire bowl of the Arteflame grill.
3. Stack dry firewood over the soaked napkins and light them up.
4. Let the fire build for about 20 minutes until the flat top griddle is hot.

Step 2: Prepare the funeral potato mixture

1. In a large bowl, mix thawed hash browns, sour cream, cream of chicken soup, shredded cheddar, 1/4 cup melted butter, garlic powder, onion powder, salt, and pepper.
2. Stir to combine evenly.

Step 3: Preheat and butter the griddle

1. Once the Arteflame’s flat top griddle is hot, add a generous pat of butter to the surface, about 8 inches inward from the outer edge for medium-high heat zone.
2. Spread the butter to coat the area where the potatoes will cook.

Step 4: Form and grill the potato mix

1. Scoop the potato mixture directly onto the buttered griddle in oval-shaped piles or one large pile, about 3/4 inch thick.
2. Press down slightly with a spatula for even contact.
3. Let grill for 10–12 minutes undisturbed to get a crispy golden bottom.

Step 5: Add the crunchy topping

1. Combine crushed cornflakes with 2 tbsp of melted butter in a bowl.
2. Gently sprinkle the mixture over each potato mound.
3. Cover loosely using a large metal bowl inverted over the potatoes to help the cheese melt—this simulates lid cooking.

Step 6: Flip and finish

1. Check the bottoms for a deep golden sear.
2. With a wide spatula, flip and grill the other side for another 6–8 minutes.
3. The cheese should be melted, and the outside golden and crisp.
4. Garnish with chopped green onions if desired before serving warm.

Tips

• Place potato mounds closer to the center of the Arteflame for more heat and faster crisping. Move toward the edge if cooking more slowly.
• Use a stainless-steel mixing bowl as a dome over the potatoes to help melt the cheese without needing a lid.
• Butter instead of oil on the griddle will give you that golden, buttery crisp and enhanced flavor.
• Don’t overcrowd the potatoes—give them space to sear properly on the griddle.
• Adding a sprinkling of extra cheese during the last 2 minutes of grilling adds that extra gooey layer on top.

Variations

1. Jalapeño Popper Potatoes: Add chopped pickled jalapeños and replace half the cheddar with pepper jack cheese for a spicy kick.
2. BBQ Bacon Ranch Potatoes: Stir in 1/2 cup ranch dressing and 1/2 cup cooked crumbled bacon for smoky, creamy goodness.
3. Buffalo Style Potatoes: Mix in 1/4 cup Buffalo sauce and top with crumbled blue cheese for a tangy twist.
4. Mediterranean Funeral Potatoes: Replace cheddar with feta and add chopped olives and sundried tomatoes for a bright, briny flavor.
5. Southwest Version: Mix in black beans, corn, chopped red peppers, and taco seasonings for a hearty, Tex-Mex variation.

Conclusion

Barbecue Mormon Funeral Potatoes cooked on the Arteflame grill take a Utah tradition to a whole new level. The unique grilling surface delivers unbeatable crispiness and rich smokiness — all without turning your oven on. These potatoes are the ultimate comfort food side, perfect for backyard gatherings or weekend cookouts. Once you've tried them on the Arteflame, you'll never go back.

Best pairings

• Grilled ribeye or tri-tip using the reverse sear method
• Charred corn on the cob with chili-lime butter
• Fresh green salad with lemon vinaigrette
• Peach cobbler or grilled pineapple for dessert
• Drinks: Sparkling lemonade, iced tea, or a bold lager