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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 ½ 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.