The mother of the Minnesota Tater Tot hotdish. This dish traditionally is made with lamb. This recipe uses a mix of ground lamb and hamburger, but can be all of one or the other as well. Piping the potatoes creates ridges that will brown faster when baked but if spreading the potatoes on the top, drag a fork across the top in even lines to raise ridges that will brown beautifully.
Serves: 6
Prep: 20 minutes
Cook: 60 minutes
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