A riff on Swiss rosti, this casserole tastes like a loaded baked potato, but with the crispness of hash browns. A mixture of cheese, shredded potato, broccoli, and egg is first cooked in a skillet and then baked in the oven until golden brown. Crumbled bacon adds a delicious finishing touch.

Martha Stewart Living, December 2016


Read the full recipe after the video.

Recipe Summary

40 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • 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.