In a medium skillet over medium heat, melt the Butter with Canola Oil. Whisk in flour. This will be thick. Let mixture cook for a minute or two, stirring once or twice, until it browns just a bit. Then slowly stir in chicken broth while gently whisking at the same time, to smooth out the butter/flour mixture.

Then slowly add half and half, while gently whisking until smooth. Let mixture simmer for about 5 minutes, stirring occasionally, until thickened. Season with salt and pepper.

Remove pan from heat and set aside.

Preheat oven to 350° F.

Place eight 8-ounce ramekins or custard cups on a large baking pan and set aside.

In a large skillet over medium heat, gently fry the bacon until chewy-crisp. Remove bacon to a paper towel lined plate. When cool enough to handle, chop bacon into small pieces and set aside.

Remove all but 1 tablespoon of bacon grease from the skillet and return skillet to stove top over medium heat. Add 1 tablespoon of Butter with Canola Oil to melt. Add onion and sauté for about 3 minutes, stirring occasionally, until softened. Add garlic and sauté for 2 minutes more, stirring occasionally. Remove pan from heat.

Reserve 3 tablespoons of the chopped bacon; set aside. Add remaining chopped bacon and onion/garlic mixture to a large bowl. Stir in hash brown potatoes. Then add prepared cream soup substitute, sour cream, and cheese.

Gently melt remaining 3 tablespoons Butter with Canola Oil in a small bowl in the microwave, and drizzle over hash brown mixture. Fold to fully incorporate, then add 3 tablespoons of chopped chives and fold mixture again. Season with additional salt and pepper if desired. Divide hash brown mixture evenly between the eight ramekins.

In a small bowl, briefly microwave the Butter with Canola Oil to melt. Stir in crushed corn flakes cereal. Sprinkle with garlic powder and stir to incorporate. Divide mixture evenly over the tops of the hash brown mixture in the ramekins.

Add the reserved 3 tablespoons of bacon around the edge of the corn flakes topping, dividing evenly between the eight ramekins. Sprinkle with freshly ground black pepper.

If baking immediately, place pan with ramekins in the oven and bake for about 40 minutes, or until cheese is bubbling and the tops have browned a bit. If baking later in the day, or the following day, cover the pan of ramekins with foil and place pan in refrigerator. Remove pan from refrigerator 30 minutes prior to baking.

Bake, uncovered, for 40 to 50 minutes, or until cheese is bubbling and the tops have browned a bit. Remove from oven and let rest for 5 minutes prior to serving. Sprinkle with remaining tablespoon of chopped chives, dividing evenly amongst the eight ramekins.