Here at the Sickos Committee, we’re big fans of weird ballpark and stadium food combinations. We love the gigantic portions or weird combinations of food and even things that seem really humanly impossible to eat while seated for a game. So in that spirit, our resident weird food connoisseur, the Corn Correspondent (Corn-espondent, as so many of you wish we called it, but damn it is too difficult to say out loud), Andy, will be doing a weekly food blog where he combines ingredients from two different teams randomly selected each week and gives you the recipe here each Friday during the season. Here is the Week Seven Edition. Let’s see what’s on the menu.

Sometimes things line up perfectly where you have two schools from the same state playing two other schools from the same, different state. Actually, this happened last year too, but one game was on a Friday. Anyway, we have BYU and Utah playing against Arizona and Arizona State, respectively. I thought it would be cool to do two recipes for these two games, but that ended up not working out. I wanted to get some Cactus Cooler and make a dirty soda, but I don’t know if it’s sold around here, and I didn’t want to order some off Amazon. So we’re stuck with just one thing instead.

Sonoran Dog Funeral Potatoes

While not strictly a Utah or Mormon dish, funeral potatoes are commonly associated with the Church of Latter Day Saints. In fact, they were featured as one of the collectible pins during the 2002 Winter Olympics! I think that’s enough to count them as a Utah food, don’t you? Plus it’s starting to cool down, so we’re definitely getting into casserole weather.

I decided to go with Taste Better From Scratch for the recipe. They said for the potatoes, you can either use diced or shredded hash browns. I opted for the shredded ones in this case because that’s what I use when I make breakfast burritos, so I already had some in my freezer. After I assembled all my ingredients, this was yet another easy recipe. Combine the spices, sour cream, cream of chicken soup, and melted butter together before stirring in the cheese and hash browns. Once everything is mixed together well, transfer it all to a casserole dish and top with lightly crushed cornflakes mixed with more melted butter. While this is all baking, we can get started on the Sonoran dogs!

A Sonoran hot dog is a bacon-wrapped hot dog topped with ingredients such as onion, diced tomato, and sometimes pinto beans. A combination of mayonnaise and mustard is used to hold the toppings on the dog. I figured this dish already has enough carbs, so I didn’t need to add a bun. I’d be fine with the other ingredients.

I didn’t know how a bacon-wrapped hot dog would work in a casserole dish, so I opted for the next best option: cutting the bacon into lardons and chopping the hot dogs into bite-sized pieces. Yes, this would be better as a casserole topping. I fried the bacon in a pan until they were cooked through, and then just added the hot dogs to warm them up.

By then, the casserole was done cooking oil pulled it out of the oven and prepared to top it with the hot dog mixture!

At its core, these are cheesy potatoes so they were excellent to start with. Then you add some hot dogs to the mix, and I’m a happy guy. I bet some diced jalapenos would have been great too!

At their core, these are cheesy potatoes, so they were excellent to start with. Then you add some hot dogs to the mix, and I’m a happy guy. I bet some diced jalapeños would have been great too!

Thanks for reading! Stay tuned for next week! ALSO, CLICK the link below to help us keep this Committee thing going.

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