You may or may not be familiar with the local Mom & Pop diner’s in your home town that serve their specialty menu Items. My town is no different and one of the traditions at my local diner is to serve what is called, “Killer Hash Browns” or “Killers”. Technically, the Killer’s is a glorified gravy packed with 3 different pork products, cooked sausage links, ham and bacon, plus a mix of sauteed onions, bell peppers and cheese. The Killers don’t just grace the top of hash browns, however. You can order them over the top of an omelette, biscuits or, my personal favorite, a chicken fried steak. In this recipe I’m going to show you how to do it for about $10 bucks and it should easily feed 2 to 4 people.
What I use to make Killer Hash Browns
There isn’t just one way to go about making these Killer Hash Browns. You can change it up any way that you see fit. I’m going to include all of the links for each of the recipes here too. For example, you’re going to need either a frozen bag of Hash Browns or Fresh Potatoes to grade your own. You’re also going to need to make a Breakfast Gravy. You can cheat and use a powdered pack, like I do in the video tutorial, or you can make your own favorite recipe if you have one.
As I mentioned before, you’re going to need sausage, ham and bacon. A pound of each will be plenty. Also, one chopped Onion and Bell Pepper but feel free to add or supplement any ingredient. Mushrooms would be a nice addition. The rest of the basic ingredients will be listed below.
Killer Hash Browns Ingredients:
1 bag frozen Hash Browns 1 lb Sausage, links 1 lb Bacon, sliced 1 lb Ham, diced 1 Onion, diced 1 Bell Pepper 1 tbsp Olive Oil 3 tbsp Peanut Oil 1 tbsp Butter 2 cups Breakfast or Country Gravy Salt and Pepper to taste
Preheat oven to 350° Fahrenheit. Cook sausage for 1 hour, flipping half way through and bacon for 30 minutes. Be sure to watch and follow the instructions in the video tutorial and I’ll show you exactly how to make these Killer Hash Browns.
These are the best Beef Short Ribs on the planet! I know, I’m modest but this isn’t my recipe. It’s just a real basic and classic way to cook them. It’s pretty much a Roast Beef recipe with Mashed Potatoes and Gravy. So, I really can’t take credit for it. But I don’t mind showing you the easiest way to do it, from A to Z, to keep it short and simple. Just know that you don’t have to do it exactly the way I do, so feel free to improvise. This recipe can also be done in the oven or crock-pot if you don’t have the time to baby sit a pot on the stove. Also, add your potatoes to the pot if you don’t want to make mashed potatoes.
Braised Beef Short Ribs
These ribs are nothing short of excellent and this really is, pretty much, just a Braised Beef Short Ribs recipe. The only difference is that I don’t dust the ribs with flour, after I salt and pepper. But feel free to do it, if that’s what you prefer. There’s no special reason why I don’t or didn’t. The truth is I just got in a hurry ,between cooking and filming, and I just added them to the pot before I realized. And, as you can imagine, I completely pulled a Homer Simpson with a slap to the forehead and loud, “DOH!” But, hey, can’t be perfect all the time. This is, after all, the Poor Man’s Gourmet Kitchen.
Beef Short Ribs Ingredients:
3 to 4 Beef Short Ribs
Kosher Salt and Pepper
2 tbsp Olive Oil
1/2 Onion, chopped
1 Carrot Stick, chopped
1 Cellery Stick, chopped
2 Garlic Cloves, chopped
1 Sprig Taragon, chopped
1/4 cup Flour
1/2 cup Red Wine
1/2 cup Brandy
2 cups Beef Broth
Don’t you love a good Chicken Fried Steak? I use to order it every time I ate at this restaurant in Gillette Wyoming, on my way to Deadwood South Dakota. The Restaurant was Called Humphrey’s if I remember right; had a big Camel as their Logo. If you’re ever going to head up north for Sturgis or to see our Mount Rushmore, I suggest you hit Humphrey’s on the way there. Just about everything on the menu rocks, but I definitely recommend the Chicken Fried Steak.
Cubed steak is the way to go if your going to make Chicken Fried Steak. If you don’t purchase Cube Steak already meshed out and you need to do it your self, just pick up a Bottom Round Roast, slice each piece 1/4 inch thick and use a needling device or a tenderizing sledge hammer to just beat the hell out of it. The 3 1/2 minute Chicken Fried Steak video recipe below will cover everything else, so kick back and enjoy.
Chicken Fried Steak Ingredients:
1 Bottom Round Roast or Cubed Steak (Salt and Peppered)
1 1/2 cups Flour
1 tsp Black Pepper
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/4 cooking oil
3 tbsp of the seasoned flour
2 cups Chicken Broth or Stock (I used Bouillon)
1/2 cup Milk or Whipping Cream if you’d like it richer
1 tsp Italian Seasoning or Thyme and Oregano
Cut your meat portions and tenderize them. Salt and Pepper Both sides then dredge in the flour first, then in the egg and back in the flour again for a second time. Let each steak rest for 5 minutes before frying. Add oil then the steaks and cook 3 minutes on the first side and 2 to 3 on the second side once you’ve flipped it. Remove the steak and let it rest on a wire rack. Using the same oil, turn your heat to High and add 3 tbsp of the seasoned dredging flour. Sometimes you need to add more oil before stirring in the flour if you’r cooking more than a few steaks. Stir in the flour and make a light tan roux, allowing the flour to absorb the flavor left in the skillet. Add all of the Chicken Broth and bring it to a boil stirring constantly. Then add the milk a little add a time until it thickens. Season with Italian seasoning or Thyme and Oregano. You shouldn’t need salt or pepper because the broth has the saltiness in it and the dredging flour already had pepper. Serve your Chicken Fried Steak with The Country gravy, and Mashed Potatoes if you’ve got them!