Martha Stewart Broccoli-Cheddar Hash-Brown Casserole

Martha Stewart Broccoli-Cheddar Hash-Brown Casserole takes 4 hours, mostly chilling, and potatoes, sharp cheddar and broccoli to make a crispy, golden skillet bake. It's an easy make-ahead brunch dish for holiday mornings, potlucks or a party appetizer, and it's all finished in one oven-proof skillet.

Cool the boiled potatoes completely before you grate them, because warm potatoes turn gummy instead of forming crisp shreds. Skip that and the casserole bakes up pasty and heavy rather than crunchy.

Martha parboils the potatoes whole, cools them and grates them, which gives you hash-brown shreds without any bagged shortcut. She also starts the mixture in a skillet before baking, so the bottom crisps like a Swiss rosti while the top turns golden in the oven.

Martha Stewart Broccoli-Cheddar Hash-Brown Casserole

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

380

kcal

Shredded potatoes, broccoli and cheddar bind together with egg and Greek yogurt, then crisp in butter before finishing in the oven. The result is crunchy at the edges and creamy inside, topped with crumbled bacon.

Ingredients

• 4 medium russet potatoes (about 2 ½ pounds total)
  

• Kosher salt and freshly ground pepper
  

• 2 1/2 cups shredded sharp cheddar (8 ounces)
  

• 4 teaspoons Dijon mustard
  

• 1/2 cup Greek yogurt, plus more for serving
  

• 1/2 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

• Boil the potatoes: Bring 4 medium russet potatoes to a boil in a medium pot of salted water and cook for 10 minutes. Drain them, then let them cool completely.
• Mix the cheese base: Combine 2 1/2 cups shredded sharp cheddar, 4 teaspoons Dijon mustard, 1/2 cup Greek yogurt and 1/2 cup sliced scallions in a large bowl. Stir until it forms a thick, even paste.
• Grate the potatoes: Peel the cooled potatoes, then grate them into large shreds, which gives you about 6 cups. Keep the shreds loose so they stay crisp later.
• Fold and chill: Fold the potatoes, 4 cups broccoli florets, 5 beaten eggs, 2 teaspoons kosher salt and 1/2 teaspoon pepper into the cheese mixture. Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 day.
• Crisp the bacon: Preheat the oven to 400 degrees with a rack in the top third. Cook 8 ounces bacon in a large oven-proof skillet over medium-high heat for about 8 minutes until crisp, then drain it on paper towels.
• Start the skillet: Add 2 tablespoons butter to the skillet, and when it foams, add the potato mixture. Press it into an even layer and cook for about 8 minutes, scraping the sides with a spatula so nothing burns, until it starts to set.
• Bake until golden: Transfer the skillet to the oven and bake for 22 to 25 minutes until golden. Let it cool slightly so it holds together when you cut it.
• Top and serve: Crumble the bacon over the top. Serve with extra sliced scallions and a spoonful of Greek yogurt.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this casserole ahead of time?

Yes, the potato mixture can sit covered in the fridge for up to 1 day before you cook it. That chill time is actually part of the recipe, so plan for at least 2 hours.

Can I use frozen hash browns instead of fresh potatoes?

You can, but thaw them and squeeze out the extra water first, since wet shreds won't crisp. Fresh parboiled potatoes give the crunchiest edges, so I'd use those when you have time.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for about 10 minutes, because the microwave makes the crust soft.

What can I use instead of an oven-proof skillet?

Brown the mixture in any regular skillet, then slide it into a buttered 9-inch baking dish or pie plate for the oven. The crust won't be quite as crisp, but it bakes through the same way.

What is the most common mistake with hash-brown casseroles?

Grating warm potatoes is the big one, since they turn mushy and clump together. Let them cool completely, and press the mixture into an even layer so it browns instead of steaming.