New This Month

Broccoli-Cheddar Hash-Brown Casserole


This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: YunHee Kim

Source: Martha Stewart Living, December 2016


  • 4 medium russet potatoes (about 2 1/2 pounds total)
  • Kosher salt and freshly ground pepper
  • 2 1/2 cups shredded sharp cheddar (8 ounces)
  • 4 teaspoons Dijon mustard
  • 1/2 cup Greek yogurt, plus more for serving
  • 1/2 cup sliced scallions (from about 4), plus more for serving
  • 4 cups broccoli florets, cut into bite-size pieces
  • 5 large eggs, lightly beaten
  • 8 ounces bacon (about 8 slices)
  • 2 tablespoons unsalted butter


  1. In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, yogurt, and scallions in a large bowl.

  2. Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.

  3. Preheat oven to 400 degrees with a rack in top third. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Add butter to skillet; when it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.

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