Hotdish A-Hmong Friends a winner in Washington

Rep. Betty McCollum holds the award with co-chefs Maureen Acero and Trish Palermo, staffers in her Washington, D.C. office.

WASHINGTON — District 4 Congresswoman Betty McCollum (DFL-Minn.) took first place in a recent Minnesota Delegation Hotdish Competition with her entry “Hotdish A-Hmong Friends.”

The ninth annual competition, hosted by Sen. Tina Smith (DFL-Minnesota), featured entries of Minnesota’s signature dish from every member of the state’s Congressional delegation.

“One of the largest Hmong communities in the United States is in Minnesota’s Fourth Congressional District,” Rep. McCollum said. “I’m so excited that my ‘Hotdish A-Hmong Friends’ recipe took first place in this year’s friendly congressional competition. Our state’s favorite comfort food unites Minnesotans from all walks of life. Thank you to Sen. Smith for continuing this tradition, and to all of my colleagues for sharing their recipes with us today.”  

Hotdish A-Hmong Friends


1 large onion, diced

2 cups carrots, grated

1 small cabbage, quartered & sliced

4 cloves garlic, minced

2 lbs ground beef

1 bag tater tots

1/2 cup Umami Seasoning

1/2 tablespoon salt

1/2 tablespoon pepper

1 can cream of mushroom

1/2 cup milk

1/2 cup vegetable oil

2 egg roll wraps

5 Thai chilis (optional)



Add tater tots to cover the bottom of the hotdish container

Sauté garlic for 1 minute on medium heat

Add onion and cook until translucent

Add carrots and cabbage and cook until soft

Transfer veggies to plate

Cook ground beef

Add veggies back into the pan, with chilis if desired

Add umami seasoning, salt and pepper and mix

Transfer food in pan to hotdish container, covering tater tots

Whisk cream of mushroom with milk and pour in hotdish container

Bake at 350 degrees for 30 minutes

While hotdish is baking, cut egg roll wraps in quarters and fry

Crumble egg roll wraps and garnish hotdish 5 minutes before it’s done

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