Killer Hash Browns

The Best Hash Browns

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.

Killer’s mix with cooked sausage, ham, bacon, onions and bell peppers.

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 video tutorial by Poor Man’s Gourmet Kitchen.

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.

Shredded Hash Browns

I Love Shredded Hash Browns

There are several different ways to cook Shredded Hash Browns and it all just depends on how you like to eat them. Restaurants serve them up differently everywhere you go. Some people like them flat and formed into a pancake like patty and others like them loose and fluffy. Personally I’ll eat them either way but I prefer the ladder. In this recipe, I prepare them Loose and fluffy but I’m going to tell you how to cook the patty style too. Believe it or not, the secret all boils down to water.

Shredded Hash Browns Potatoes

In this Hash Brown recipe, I use good old fashioned Russet Potatoes because I like them crispy when I cook them. Yukon Gold Potatoes are good for patties that stick together. Although a Russet Potato will stick together fairly well, too, if you don’t rinse them with cold water as much as I’m recommending in the video. Waxy Potatoes tend to be the world favorite for making Shredded Hash Browns or Potato Salads because they hold their shape better. Starchy Potatoes, like the Russet get Crispier but the Yukon Golds, in my opinion, actually taste better. So if you’ve got options and you don’t mind the price difference, choose your spuds wisely.

If you want to trick it up a bit, I highly recommend adding a sliced onion and a few chopped Bell Peppers, for more flavor, when you’re cooking. I like to added grated Cheddar cheese, over the top too, at the end of the cooking. There’s a Restaurant here in town that will top your Hash Browns with what they call, “The Killers!” It’s Sausage Gravy with Bacon, Onions and Peppers cooked right into it and it is amazing. If you’re interested, check out my Potato Waffles made with Hash Browns and Cheese. They’re so good, my neighbor asks me to cook them for her birthday.

Fresh or Frozen Shredded Hash Browns

It’s important that you understand that this recipe is for Fresh Shredded Hash Browns and not Frozen. In fact, this recipe is best cooked immediately after following all of my rinse, parboil and straining steps. If you were to try to freeze these Potato Shreds uncooked, you’ll end up with a big mess on your hands. The color changes and they don’t taste good when they’re cooked. Frozen Hash Brown recipes have a whole different process and I’d love to share that with you in a future post. In the meantime, please, never freeze uncooked potatoes.

Shredded Hash Browns Ingredients:

6 to 8 Russet Potatoes, grated
4 tbsp Butter
1/2 pot Boiled Water, 3 to 4 quarts
Salt and Pepper to taste

Follow the instructions in the Shredded Hash Browns video recipe and I’ll show you just how easy these are to make.

Salted Baked Potato

The Best Baked Potato is Salted

The very best Baked Potatoes, in my opinion, are made with Russet Potatoes. And, since Russets are cheap, we can buy a huge bag of them because their shelf life is long and extensive too. I know that everyone thinks they know how to make a Baked Potato these days. Just throw it in the oven and bake it for an hour, right? Well, sure. That is, if you’re looking for a basic flavorless potato, be my guest. But if you want that crispy, salty potato skin, there’s a few simple steps you need to follow in order to make your Baked Potato rock and, yep, the secret to a great Baked Potato is Margarita or Kosher Salt. Salt is cheap to, so that makes this recipe a win-win. The only spendy ingredient is the Olive Oil but you can use vegetable or Canola Oil and your Baked Potato will still turn out great.

Preparing a Baked Potato

First, in order to make a Baked Potato, you need to clean those Russets. Clean all of your potatoes before you stab them with a fork. Four to five punctures on two sides of each potato is perfect. Then drizzle olive oil over the top of each one and rub the skin with your hands until the potato is fully coated. The next step is just as easy. Sprinkle Margarita or Kosher Salt over the top and turn each one over and repeat. This is a Steakhouse trade secret, for those Salted Baked Potatoes we all love so much. Why Margarita or Kosher salt? Because its good! It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it. Then bake at 350 degrees f. for an hour. If you’re baking 4 or more potatoes, add 15 minutes for each additional potato.

Salted Baked Potato Ingredients:

Russet Potatoes
1/2 tsp Olive Oil, per potato
1/2 tsp Margarita or Kosher Salt, per potato
Your favorite toppings

Bake for approximately 1 hour and 15 minutes at 350 degrees Fahrenheit, until fork tender. Be sure to watch the short video tutorial and I’ll show you just how easy it is to make a Salted Baked Potato.