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Potatoes Minneapolis

Was recently in Seattle and ate at Blueacre seafood where the menu featured a dish called Potatoes Minneapolis. I've lived in Minneapolis for a long time, have eaten at many restaurants and have never heard of this dish. What gives? (Note: Blueacre used to be called Oceanaire seafood. I wonder if that was somehow affiliated with our Oceanarie and spawned the reference to our alleged spuds?)

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  1. Did you ask them at Blueacre? It seems this dish or a variation of it is also served in Indianapolis.



    1. That's OK. In California, they have no idea what Minnesota's "California burger" is.

      On the other hand, they do have California rolls...

      1. To be true Potatoes Mineapolis, they should have big chunks missing from the surface and be covered in ice and road salt.

        But seriously, folks... I've lived here for decades, and even eaten at Oceanaire from time to time. I've never noticed Potatoes Minneapolis. In any case, they sound great - how could potatoes, butter, salt, and bacon be bad? I'd choose them over a Jucy Lucy any day.

        1. From the description, I know I've eaten that version of hard-crusted potatoes from a breakfast menu somewhere in the Twin Cities. They were listed as hash browns, no doubt about it.

          1. I think they are just the parasole hash brown method, i.e manny's and oceanaire.

            1. This sounds like regular hashbrowns but instead of being fried in oil or butter (although it sounds like butter might also be used) it is fried in bacon grease. Sounds perfect. I think that I'll cook up some bacon this weekend, pull the bacon and crumble, keep the grease warm, shred the potatoes, and then fry the potato/bacon in the grease until perfectly done. Maybe I'll reserve half of the grease for frying the second side. I'll be up north so maybe I'll call Potatoes Iron Range?!? :D

              I did find that Seattle Weekly review amusing, that the crab cakes and his salmon entree seemed good but he was ruined after eating the Potatoes Minneapolis. Geez, maybe if he fried up some white bread in bacon grease the guy would be ruined for eating all day...

              14 Replies
              1. re: GutGrease

                I know I would. Bread fried in Bacon Grease sounds great.

                1. re: ibew292

                  An amazing sandwich from Jamie Oliver:

                  Buy bacon
                  Buy a nice loaf of ciabatta.
                  Fry the bacon.
                  Slice a chunk of ciabatta horizontally and dip the cut surfaces in the hot bacon fat.
                  Make a sandwich from the bacon and the greasy ciabatta.

                  1. re: sandylc

                    Make sure that your cardiologist is available.

                    1. re: sandylc

                      To add to this sinful sandwich, add a rare-cooked Thousand Hills grass-fed hamburger patty. You need nothing else on that hamburger, it is so tasty. I use the New French hard rolls. Since it is so sinful, I use only a half of a roll and eat it open-faced. At least I'm eating fewer carbs.

                      1. re: shoo bee doo

                        I'd leave off the lettuce to cut down on the calories...

                  2. re: GutGrease

                    Steam the potatoes whole before shredding for 10 minutes or so. This will ensure they are soft on the inside and crispy on the outside.

                    1. re: Db Cooper

                      Hmmmm, I never thought of steaming them first. I assume that since you only do it for 10 minutes, the potatoes are still stout enough to shred?

                      1. re: GutGrease

                        Use your judgement depending on size/type of potato. 10 minutes is an average. Goal is to cook halfway to 2/3, then shred, then fry. All your great hash browns/home fries use this method. You can par boil too if you don't have a steamer. I'd only go 5-7 mins on that.

                      2. re: Db Cooper

                        Saw an ATK trick for hash browns - They put the shredded raw potato in a pan-shaped configuration on paper towels and microwaved this briefly, about a minute, then threw that patty into the hot pan. I tried it, and it works very well.

                          1. re: docfood

                            For even crispier/creamier HBs, refrigerate the parboiled and grated spuds prior to frying. Something special happens when those chilly water crystals hit that hot fat.

                            1. re: ChancesR

                              The ATK method uses shredded RAW potato precooked in the microwave for one minute.

                              I don't care much for parboiled potatoes in hashbrowns - too mushy.

                              1. re: sandylc

                                Yes, that's what I meant, microwaving not parboiling. Parboiling adds too much water. You can also microwave the potatoes in a pyrex dish and pour out the excess water. Refrigerating before frying helps. (Same with fried rice.)

                                These days, though, I rarely eat fried potatoes. (They make me too fat.)

                                We enjoyed our meal at BlueAcre but the portion sizes were huge and we couldn't finish everything. Good thing we didn't order the Potatoes Minneapolis.

                                1. re: ChancesR

                                  I tried the ATK method (first I squeezed out as much water as I could) and they turned out pretty well.

                                  Just now I stumbled upon this thread: