Food & Cooking Recipes Breakfast & Brunch Recipes Broccoli-Cheddar Hash-Brown Casserole 4.7 (3) 3 Reviews This recipe tastes like a loaded baked potato with the crispness of hash browns. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 30, 2022 Rate PRINT Share 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 Rate It PRINT