You are now entering a judgment-free zone. For all of my culinary discrimination, if you put me on a road trip, I’m pretty okay with Cracker Barrel, and if you put me in a Cracker Barrel, I’m going to order the hashbrown casserole. This is a fact.

At home, though, rules rule, and I must deny myself the magical concoction that results when finely chopped potatoes are mixed with various and sundry forms of dairy and gluten. Until last night.

Under one of my resourceful innovation spells, I refused to go the store to purchase the makings of a side to accompany our main. But, I did have some frozen hashbrowns. Rather than simply crisp them in a skillet, I decided to get crafty and the result was a solid, dairy-free and egg-free hashbrown casserole.

Dairy-free, Egg-free Hashbrown Casserole:

1   12 oz package of frozen hashbrowns, shredded or cubed

1/2 cup plain Greek yogurt

3 cloves garlic crushed

1 small yellow onion, finely chopped

2 TBSP dried parsley

Kosher salt

Freshly ground black pepper

3/4 cup chicken stock, warmed

For optional topping:

8-12 savory gluten-free crackers of choice, crushed

Olive oil


Preheat oven to 450 degrees.

Combine all ingredients except the chicken stock in a bowl. Mix well and transfer to a small casserole. Pour chicken stock into casserole and let it absorb.


Sprinkle crushed crackers on top, if using, then drizzle liberally with olive oil.

Bake covered (with lid or foil) for 40 minutes. Remove foil or lid and bake another 5 minutes to toast the crackers. Let sit for 5 minutes before serving.

It’s not ooey and gooey with cheesy goodness, but it’s still pretty great.