Chef Ryan Nelson’s recipe for Idaho Potatoes Minneapolis was chosen as a featured dish by the Idaho Potato Commission! A satisfying and addictive combination of bacon, Idaho potatoes, sour cream and chives, chef Ryan’s Potatoes Minneapolis is the perfect addition to any meal- and we know you’ll want seconds!
Impress your brunch guests with his culinary take on this classic comfort food, created with local ingredients and Midwestern flair.
Potatoes Minneapolis
Servings: 4
3 cups Idaho potatoes hash browns, shredded
1 cup clarified butter
2 tablespoons bacon, roughly chopped and crispy
2 tablespoons sour cream
Finely sliced chives for garnish
Heat the oven to 350 F.
Tightly pack shredded potatoes into a 7-inch non-stick sauté pan. Melt butter in a small saucepan over low heat. Pour over shredded potatoes into sauté pan and cook over medium heat for 6-8 minutes.
Using another sauté pan, cover the first pan with the second and flip potatoes into the second sauté pan. Once potatoes have been flipped, place the pan in the oven at 350 F for 10 minutes. The potatoes will be golden brown on the outside and cooked through.
Drain excess butter and place on a serving plate. Top with bacon, sour cream and chives.
