Using an iron skillet to prepare casseroles is often a good idea for several reasons. For starters, they are oven safe, so you don’t need to transfer any ingredients before placing it in the oven, they cook evenly and give edges just the right amount of crispiness, and they’re easy to clean with a sponge, and dry in no-time on the stove top. I couldn’t imagine my life without an iron skillet. I remember when I first cooked in my Nanny’s skillet on her stove top with my mom, so many years ago. I had no idea how I would fall in love with the same cooking equipment, and enjoy the results.
Skillet hashes are in fact a tried and true favorite, but in this recipe, it’s more of a casserole, than a pure hash because of the creamy cheese mixture folded into the vegetables, giving it a slight twist from tradition. Cheddar cheese, sour cream or yogurt add body to the potatoes and broccoli, changing up the texture and flavors in this brunch treat. However, I actually served this as a side dish, instead of for breakfast, with a grilled steak. The creamy potatoes made a great pairing, and the leftovers were a nice side dish to heat up the next day with some eggs.
You can serve this hot right out of the oven from the skillet, or spoon it onto plates and enjoy it with all sorts of things; like grilled fish, chicken, or beef. It also would be delightful with a fried egg over top.
2 large russet potatoes, about 2 pounds
2 1/2 cups medium cheddar cheese, shredded
1 tablespoon Dijon mustard
1 teaspoon hot sauce
2/3 cup sour cream or whole-milk yogurt
1/3 cup scallions, sliced + 1 more for top
2 cups chopped broccoli, or 12 ounces chopped frozen broccoli, defrosted
4 large eggs, lightly beaten
2 tablespoons butter
salt & pepper
- In a medium pot, bring potatoes to a boil in salted water and cook for 10 minutes. Drain and let cool completely.
- In a small bowl, combine 2 cups of cheese, mustard, hot sauce, sour cream and 1/2 cup scallions, stir. Set aside.
- Peel potatoes and grate into shreds and place in a large bowl. Add broccoli, eggs, 2 teaspoons salt and 1/2 teaspoon pepper, stir.
- Add cheese mixture to potatoes and stir to combine. In an iron skillet over medium heat, add butter. When melted, add potato mixture and press into pan. Using a metal spatula, turn potatoes from bottom and edges occasionally, and cook for 6 minutes. Do not burn.
- Flatten out on top and sprinkle with remaining cheese. Bake in oven for 20 minutes, or until edges are golden brown and cheese is melted. Remove and sprinkle with remaining scallion. Serve hot. Enjoy!