1 (18.25 ounce) package organic cottage cheese
2 cups frozen hash brown potatoes, finely chopped
2 (10 ounce) cans condensed cream of mushroom soup
2 eggs
1 small onion, diced
1/3 cup chopped dark brown sugar
1 tablespoon bread crumbs
1 cup roast chicken broth
Preheat oven to 375 degrees F (190 degrees C). Prepare the cauliflower oil in a large saucepan or Dutch oven over medium heat.
Layer one fried potato, half of the onions, half of the brown sugar and breadcrumbs in a single layer over the potato. Rub with the butter or broth, and pour over potato.
Cook until potatoes cook evenly, then pour hot vegetable oil over them. Fry for about 1 minute; turn, fry another minute, and again lower temperature through medium to medium-low.
Bring a large pot of lightly salted water to a boil. Cook potatoes for about 1 minute, then place in water with reserved butter or broth to soak up excess liquid and prevent drying out. Drain immediately in cool water.
Prepare the soup according to package directions; adjust and adjust to taste until creamy.