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.

Armadillo Eggs

The Best Armadillo Eggs

This Armadillo Eggs recipe is a cross between 3 recipes I previously posted; my Jalapeno Poppers, Scotch Eggs and my Cheese Bombers. In fact, these are a lot like Potato bombs too. But, basically, you end up with a jalapeno popper that’s wrapped in sausage, bacon and baked to perfection. This recipe is fun and it can be baked or grilled and served as an appetizer, side dish or even as the main course.

Whole Jalapeno Peppers for Armadillo Eggs.

How to make the Armadillo Eggs

Normally, Armadillo Eggs are made whole, meaning one whole pepper is usually stuffed then wrapped with sausage and bacon. I like to cut them in half, instead, then wrap the peppers and I show you how to do both in the video tutorial. I also like to season the cream cheese filling with a few ingredients that make these poppers taste better. Fill each pepper half with cream cheese, then all you have to do is flatten out a few ounces of raw ground sausage and wrap the entire pepper. Then wrap with 2 pieces of bacon for each one and bake over a cookie or baking sheet with a wire rack.

If you don’t want the skin on your hands to burn all night, I recommend that you wear gloves.

Oven Baked or Grilled Armadillo Eggs

Over all, these Armadillo Eggs take about a half hour to cook, in the oven. On an open grill, you’re probably looking at upwards of 30 to 45 minutes of grilling. It really just depends on your heat and/or if the lid is open or closed. Usually, a good rule of thumb is to just cook and turn until the bacon is crispy on all sides.

Armadillo Eggs – Jalapeno Poppers/Scotch Eggs – poormansgourmet

Armadillo Eggs Ingredients:

3 to 6 Jalapeno Peppers
1 lb Sausage
1 lb Bacon
1 pkg Cream Cheese
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste

Be sure to watch the short video tutorial and bake the Armadillo Eggs at 400° Fahrenheit for 12-15 minutes on each side.

Top 5 Slow Cooker Recipes

This will very soon become your families favorite meal too!

My Favorite PMGK Slow Cooker Meal

The slow cooker is a busy parents best friend. I know if I wasn’t married, to the most amazing cook out there, that I would be using mine all the time. While Mr. PMGK was working on this top 5 list, I told him that this Chicken and Gravy recipe was my favorite of the 5. I told him I wished that he would make it more often. His response was, you know the recipe(as I shook my head and gave him the look). Everyone knows by now, I do not cook and why would I? I have him!

Slow Cooker Roast Beef always reminds me of Sunday dinners

Slow Cooker Dinners Made Easy

I can recognize the smell of Roast Beef in the crock pot anywhere. To this day the smell makes my mouth water. Very often growing up I’d wake up to the yummy smell Sunday mornings. If I was lucky I could pull a taste from the pot without someone noticing but with caution. If my mom caught me, it’d be a slap on the hand for sure. When you grow up in a home with 13 children, one crock pot full of meat is hardly enough to go around.

There is nothing little about these “lil smokies”!

Slow cooker recipes make Big Flavor meals

These lit’l smokies are so amazing! They have so much flavor. What I like best about them is that you can throw them in the crock pot and forget about them. Before you now it they’re done. They are my favorite to prepare when I have people over or when we’re making a meal that is going to take a while. No one is ever waiting around hungry for dinner if we make these to snack on while they wait.

Slow Cooker Chili no Beans

Don’t get me wrong this recipe is great but when I hear the word chili followed by the word no beans, my first thought is, “no beans?” When I think chili, I think beans! I’m Hispanic and we most definitely love our beans. However, Chili no beans are so good for so many things. They are my absolute favorite on chili cheese dogs. If you make a crock pot full of these for a party it will be gone before you now it. My husbands first intention, when he created this recipe, was to use this as a filling for fast food style tacos and burritos.

Kalua Pork Fries are a PMGK classic that I just can’t get enough of!

Slow Cooker Kalua Pork

Kalua is Hawaiian for barbecue and it’s traditionally cooked slow and low buried in the ground. Today’s technology, however, has changed drastically and allows us to use appliances like an oven or a Slow Cooker. PMGK makes Kalua Pork both ways. Either way it turns out perfect and so tender! There are benefits to cooking this dish either way. If we don’t want leftovers, we make it in the crock pot and just use a small butt roast instead of a full shoulder. If we want left overs, there are a lot of pulled pork style recipes that whole pork shoulder is good for. For example: My absolute favorite Kalua Pork recipe is our classic Kalua Pork Fries. If you haven’t tried them yet you are truly missing out but it doesn’t end there. My husband has posted Kalua Pork Burritos, Tamales and another recipe to cook the whole shoulder roast in the oven.

The top 5 best Slow Cooker Meals ever!

Are you excited to use your Slow Cooker yet?

If I haven’t gotten you excited about trying these recipes or at least using your crock pot a little more then I don’t know what will! What are you waiting for? Watch the new video above and let’s get started making dinner a whole lot easier and so much more delicious!