Traeger Smoked Funeral Potatoes

Prepare the Barbecue Sweet Rub. In a small bowl, whisk together Dark Brown Sugar (4 Tbsp) , Coarse Sea Salt (1 Tbsp) , Cracked Black Pepper (2 tsp) , Smoked Paprika (2 tsp) , Simply Organic Garlic Powder (2 tsp) , Simply Organic Onion Powder (2 tsp) , Dry Mustard (1 tsp) , and Cayenne Pepper (as needed) until evenly blended. You can use a fork or the back of a spoon to break up any large brown sugar chunks.

In a large Dutch oven, add Butter (2 Tbsp) and heat over medium-low heat. Add Yellow Onions (1 cup) , and saute until translucent, golden, and tender, stirring frequently (or cook all the way to caramelization).

Add Garlic (2 cloves) and cook for an additional minute, stirring frequently. Turn off the heat and gently stir in the Frozen Shredded Hash Browns (1 pckg) , and set aside.

In a large bowl, combine the Cream of Chicken Soup (1 can) , Sour Cream (1 1/2 cups) , Chive and Onion Sour Cream (1 cup) , Shredded Triple Cheddar Cheese Blend (4 cups) , Shredded Parmesan Cheese (1/2 cup) , 1 Tbsp of Barbecue Sweet Rub and Smoked Paprika (1 Tbsp) . Stir until thoroughly mixed.

Prepare the Crumb Topping. To Butter (4 Tbsp) , stir in the 1 Tbsp Barbecue Sweet Rub and Smoked Paprika (1 Tbsp) , then stir in the Ritz® Crackers (1 cup) . Sprinkle the crumb topping evenly over the top of the potato mixture.

Remove from smoker and cover pan with foil to keep warm until ready to serve. Allow sitting for 10 minutes before serving. Optionally, top with Smoked Ham (to taste) or Bacon (to taste) .