Broccoli Cheddar Hash Brown Casserole

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.

4 medium russet potatoes (~ 2½ lbs total)
sea salt
black pepper, freshly ground
2½ cups sharp cheddar, freshly shredded (8 oz)
4 tsp. Dijon mustard
½ cup Greek yogurt
½ cup scallions, sliced (from about 4)
4 cups broccoli florets, cut into bite-size pieces
5 large eggs, lightly beaten
8 oz bacon (~ 8 slices)
2 Tbsp. unsalted butter

To Serve:
sliced scallions
Greek yogurt

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 (~ 6 cups). Fold potatoes, broccoli, eggs, 2 tsp. salt and ½ tsp. pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6) 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, 22-25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.

Makes 8 servings.