Broccoli-Cheddar Hash-Brown Casserole

Name: Broccoli-Cheddar Hash-Brown Casserole
Prep time: 40 min
Total time: 240 min
Ingredients: 4 medium russet potatoes (about 2 ½ pounds total); Kosher salt and freshly ground pepper; 2.5 cups shredded sharp cheddar (8 ounces); 4 teaspoons Dijon mustard; 0.5 cup Greek yogurt, plus more for serving; 0.5 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

4.7

(3)

3 Reviews

This recipe tastes like a loaded baked potato with the crispness of hash browns.

By

Martha Stewart

Updated on October 30, 2022

Prep Time:

40 mins

Total Time:

4 hrs

Servings:

8

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.

Ingredients

4 medium russet potatoes (about 2 ½ pounds total)
Kosher salt and freshly ground pepper
2 ½ cups shredded sharp cheddar (8 ounces)
4 teaspoons Dijon mustard
½ cup Greek yogurt, plus more for serving
½ 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

Directions

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.

Yunhee Kim

Originally appeared: Martha Stewart Living, December 2016

Broccoli-Cheddar Hash-Brown Casserole

Ingredients

Directions

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