“Yup, the Minnesota State Fair is the best!”
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It’s State Fair Week! We followed our tradition of our son’s family camping on the fairgrounds the night before opening day, then joining them for a day of fun the next day. Our daughter-in-law earned a red ribbon this year for the Christmas stocking she made for Sina. We lucked out with perfect weather!
RECIPE OF THE WEEK
We like our hash browns crispy but not greasy. This oven recipe from Macheesmo is perfect… I also love the light kick from adding a little chili powder.
SHEET PAN HASH BROWNS
- 4 cups peeled and grated potatoes (or package Simply Potatoes hash browns)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan
Line a sheet pan with parchment paper and preheat oven to 400 degrees F.
If not using Simply Potatoes, peel and grate potatoes until you have 4 cups (about 2 potatoes). Add the grated potatoes to a large bowl and rinse the potatoes well with cold water. Drain and rinse a second time. Drain off as much water as you can. Use a few paper towels to dry off the potatoes as much as possible by rubbing the potatoes in the bowl.
In a microwave safe bowl or measuring cup, combine butter, oil and spices. Microwave on high for 30 seconds to melt butter. Stir spice mixture into potatoes along with grated Parmesan cheese. Stir well.
Spread potatoes out on sheet pan in a single, even layer. Some overlap is inevitable, but try to make it as even as possible.
Place sheet in preheated oven on the bottom rack for 15-20 minutes. When edges of hash browns are browning nicely, move sheet pan to the very top rack. Do not stir the potatoes! Bake for another 10-15 minutes so top can crisp.
Remove from oven and serve immediately with other breakfast goodies.
