I am pulling a recipe out of the Hutchinson family vault to share with you guys today.  My mother-in-law Sandi, has made this recipe for as long as I can remember.  It is one of Steve's absolute favorites, in fact it is even in the NFL wives cookbook, it's that good. Sandi calls these potatoes "funeral potatoes", but that felt a little depressing, but I guess appropriate based on the occasion. Whatever you want to call them, I can guarantee that they will become a regular on your family's holiday table.  Hope you all enjoy them as much as we do!



  • 32 oz bag Diced Hash Brown Potatoes, frozen
  • 12 oz carton/can Cream of Chicken condensed soup
  • 6 oz bag shredded white cheddar cheese
  • 8 oz bag Monterey Jack shredded cheese
  • 1 stick unsalted butter
  • 1 small onion, diced
  • 8 oz sour cream
  • 1 single serve size (1.5 oz) Potato Chips, crushed


  1. In a medium sauté pan, cook down onions and butter until onions are translucent. Be careful not to brown the onions. 
  2. Meanwhile in a large bowl, mix together frozen hash browns,  both cheeses, sour cream and cream of chicken, stir well. 
  3. Add sautéed onions and butter and mix again. 
  4. Spread into a 9 x 13 baking dish.
  5. Sprinkle crush potato chips on top. 
  6. Bake in a 350° oven uncovered for 1 hour, or until bubbly. 

Let stand 5 minutes before serving. Serves 8-10 depending on how many helpings. They'll be going back for seconds. 

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Here's a weeknight dinner that's sure to be a hit amongst the entire family. It satisfies all of those Chinese food cravings without leaving the house. This meal gets rave reviews in our home. My son is pretty much obsessed with soy sauce and would put it on his cereal if I let him. Same goes for my daughter. She requests this one quite often, and it's hearty enough for the hubs. So, that pretty much covers everyone in our house, and what I like the most about this meal, is how darn easy it is. You throw this one all together in your crockpot in the morning and go on about your day. Only thing left to do is boil some jasmine rice or set your rice cooker timer and you're D O N E. 

doesn't photograph well, but it's DELISH. 

doesn't photograph well, but it's DELISH. 


  • 2lbs skirt steak, not flank 
  • 2 tbs olive oil
  • 8 cloves of garlic, minced
  • 3/4 cup Tamari (gluten free soy) or soy sauce
  • 3/4 water
  • 1/2 cup brown sugar
  • 3-4 bunches green onions 


  1. If you have a cast aluminum insert that comes out of your crockpot, remove and heat to medium high on the stovetop. If not, take a large size skillet and heat to medium high heat.
  2. Add 2 tablespoons of olive oil.
  3. Sear each side of the skirt steak. About a minute or so on each side.
  4. In a medium-size bowl mix together Tamari, water, minced garlic and brown sugar. 
  5. Place seared skirt steak in crock pot and pour Tamari + brown sugar mixture over top. 
  6. Place bunches of green onions on top of meat and cover. 
  7. Set your crock pot on the low setting and cook for 6 to 8 hours. 

*Serve with brown or white rice. Makes enough to feed six. 


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