Monday, August 7, 2017
Broccoli-Cheddar Hash-Brown Casserole
Recipe from Martha Stewart
Husband-Tested in Marimar’s Kitchen
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)
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.