Broccoli-Cheddar Hash-Brown Casserole

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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