Broccoli-Cheddar Hash Brown Casserole

  • Author: Martha Stewart
  • Prep Time: 40
  • Total Time: 240


Whenever we have a group of people for Breakfast the easiest thing to make is a casserole. This is easy to put together and it is delicious. Enjoy!!



  • 2 bags of shredded potatoes
  • kosher salt and freshly ground black pepper
  • 2 1/2 cups shredded sharp cheddar (8 ounces)
  • 4 tsp. Dijon mustard
  • 1/2 cup Greek yogurt, plus more for serving
  • 1/2 cup sliced scallions (about 4), plus more for serving
  • 4 cups broccoli florets, cut into bite-size pieces
  • 12 large eggs, lightly beaten
  • 8 ounces Circle B Ranch Hickory Smoked bacon (about 8 slices)
  • 2 Tbsp. unsalted butter


  1. In a medium pot, bring potato shred to a boil in salted water; cook 10 minutes. Drain and cool completely. Meanwhile, combine cheese, Dijon, yogurt, and scallions in a large bowl.
  2. Fold potatoes, broccoli, eggs, 2 Tsp. salt, and 1/2 tsp. pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.
  3. Preheat oven to 400 degrees 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.
  4. Add butter to skillet; when it foams, add potato mixture. Press to form and even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes.
  5. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly.
  6. Crumble bacon on top and serve, with sliced scallions and yogurt.


  • Serving Size: 8

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