Funeral Potatoes! A cheesy and creamy hashbrown casserole made on the griddle

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth is lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

cornflakes

🥗Healthier: panko breadcrumbs

💰Cheaper: generic cereal

Panko adds crunch without the sugar of sweetened cereals.

Preheat the griddle to 450°F.

Use 2 cups of dehydrated hash browns, dividing them into two sections on the griddle.

Cook the hash browns for 3 minutes on one side until slightly golden, then turn and cook for another 3 minutes.

Create a well in the hash browns and add chicken broth to absorb flavor.

Add butter to the hash browns and mix until well combined.

In a separate area on the griddle, add 1 cup of chopped onions with some butter and avocado oil to sauté until slightly colored.

Mix the cooked onions into the hash browns.

Add Worcestershire sauce, soy sauce, and teriyaki sauce to the mixture for added flavor.

Combine everything together, pressing down to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens