Recipe: Minnesota Hotdish

Recipe: Minnesota Hotdish

Have you listened to episode 05 yet of Drunk Dish? No? STOP RIGHT NOW AND LISTEN HERE. Then come back and cook this tator tot atrocity.

Tator Tot Atrocity

We aren’t Minnesota-natives, so we all had pretty strong feelings about this dish. Listen to the podcast to hear our reactions to eating and cooking this thing, but the recipe we followed is below.

1 pound ground beef
1 medium onion, chopped
1 10 3/4 ounce can cream of mushroom soup
1/2 cup milk
1 16 oz. package frozen mixed vegetables
1 16 oz. package frozen tater tots
2 cups cheddar cheese

Preheat the oven to 350°
Grease baking dish
Chop onion finely, throw in the skillet. Add the ground beef and cook through.
Line bottom of dish with cooked ground beef. Add layer of frozen veggies.
In a separate container, stir soup and milk together.
Layer in cheese into dish, and then pour the soup/milk mixture over everything, drowning all other ingredients in goo.
Top with tator tots (we used crispy crowns) and extra cheese
Bake for 30 minutes, or until golden brown.

Recipe: Minnesota Goodbye

Recipe: Minnesota Goodbye

Minnesota Goodbye

If you haven’t already listened to our 5th episode, find it here!

For the Spiced Cranberry Cordial:
3 cinnamon sticks, broken in half
2 whole star anise pods
5 cardamom pods
3 whole cloves
1 cup (240ml) water
2 cups (400g) sugar
Peel of one orange (use a vegetable peeler to remove zest only)
2 cups (225g) fresh cranberries
1 cup (240ml) fresh juice from about 8 limes
3/4 teaspoon (3g) kosher salt

For the Cocktail Mix (8 Servings):
1 cup (240ml) Spiced Cranberry Cordial
1 cup (240ml) freshly squeezed juice from 2 pink grapefruits
1 1/2 cups (360ml) London Dry gin


To Serve:
1 bottle (750ml) chilled sparkling wine, to top
Fresh cranberries threaded on cocktail picks, for garnish

  1. For the Spiced Cranberry Cordial: Add cinnamon sticks, star anise, cardamom, and cloves to a saucepan and toast over medium heat, shaking pan frequently, until fragrant; make sure not to let them burn. Add water, sugar, orange peel, cranberries, lime juice, and salt and stir over medium-high heat until sugar dissolves. Bring to a simmer and cook, using a wooden spoon to smash fruit against side of pan, until all of the cranberries have popped. Remove from heat and let cool completely, 1 to 2 hours. Strain through a fine-mesh strainer into a resealable container. Cordial can be kept up to 3 weeks in the refrigerator.
  2. For the Cocktail Mix: Up to 2 hours before serving, mix cordial, grapefruit juice, and gin in a pitcher, bottle, or resealable container. Use immediately or store up to 2 hours in the refrigerator. Cocktail mix makes 8 servings; feel free to double the recipe.
  3. For Each Cocktail: Fill a Collins glass with ice and add 3 1/2 ounces (105ml) Cocktail Mix and 2 ounces (60ml) chilled sparkling wine. Stir gently and garnish with skewered cranberries.