Broccoli-Cheddar Hash-Brown Casserole

INGREDIENTS

4 medium russet potatoes (about 2 1/2 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

DIRECTIONS

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 (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day. 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. 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 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.

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