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.
- 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
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.
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.
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.