Serves 8
Recipe from
Martha Stewart
Husband-Tested
in Marimar’s Kitchen
(Alice’s
Daughter-in-Law)
On our last visit to Mexico to see
our family, our daughter-in-law made this delectable, decadent dish. Because it’s so sinfully wonderful, make this
for a special occasion breakfast or brunch. This casserole is a riff on a Swiss
rosti. It tastes like a loaded baked
potato and has the crispness of hash browns.
4 medium
russet potatoes (about 2 ½ pounds total)
Kosher salt
Freshly
ground pepper
2 ½ cups shredded sharp cheddar cheese (8 oz.)
4 teaspoons
Dijon mustard
½ cup Greek
yogurt, plus more for serving
½ cup
sliced scallions (about 4) plus more for serving
4 cups
broccoli florets, cut into bite-sized pieces
5 large
eggs, lightly beaten
8 oz. bacon
(about 8 slices)
2
Tablespoons unsalted butter
In a medium
pot, bring potatoes, to a boil unsalted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, yogurt, and scallions
in a large bowl.
Peel the
potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli,
eggs, 2 teaspoons slat and ½ teaspoon pepper into the cheese mixture. Cover
with plastic; refrigerate at least 2 hours and up to 1 day.
Preheat the
oven to 400F with a rack in the top third of the oven. In a large ovenproof skillet, cook the bacon
over medium-high until crisp, about 8 minutes; transfer to paper towels to
drain. Add butter to the skillet; when
it foams, add the 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 the oven; bake until golden,
22-25 minutes. Let it cool slightly. Crumble the bacon on top and serve with
sliced scallions and yogurt.
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