The Hail Mary Pub’s Potato Heads

Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for this playful appetizer.


The Hail Mary Pub was established in 2008 by a group of friends who desired a neighborhood pub actually in their neighborhood. Six years later, the Hail Mary is well known in the Grayson community as a a great place to bring your family or gang to watch your favorite teams play and enjoy fresh, unique pub-style eats.

Located in downtown Grayson, the Hail Mary offers outdoor patio seating, indoor seating, and bar seating with twenty big-screen TVs and a jumbo 10 x 12 screen. It is open for lunch and dinner, with menu offerings updated seasonally and with weekly homemade specials, a homemade Wing Flavor of the Month, and fifteen taps with local crafts flowing at a full-service bar.

Managing partner and head cook Blake Hawkins enjoys working with his creative team to develop fresh items. Their newest appetizer addition is the playful Potato Heads. Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.


3 lb (about 9 medium potatoes) diced or hashbrown-cut potatoes
1 lb Jalapeno Jack cheese
1/2 lb bacon, cooked and crumbled
4 tsp corn starch
3 tsp sea salt
1 tsp white pepper
1 tsp paprika
3 tsp sugar
1 tsp minced garlic
1 tsp Cajun seasoning

1. Spread potatoes on a baking sheet and bake for 6 minutes. Place in a large mixing bowl to cool.

2. Combine all spices into a dry mixture and set aside.

3. Cut Jalapeno Jack cheese into 1 in. x 2 in. blocks and set aside.

4. In the large mixing bowl, combine all dry spices and crumbled bacon into the hashbrown potatoes and blend by hand until well incorporated. Mixture will be firm and slightly tacky.

5. Form 4–6 ounce football-shaped potato heads around a block of Jalapeno Jack cheese and place onto lined storage containers. Continue until the mixture is depleted; yield will depend on sizing.

6. Immediately refrigerate.

7. Deep-fry chilled potato heads until golden brown. Drizzle with Jalapeno Ranch Dressing and enjoy!


1 gallon prepared buttermilk ranch dressing
1 cup finely diced jalapeno peppers (deseeded)
2 tsp cayenne pepper

1. Combine all three ingredients in a mixing bowl. Blend thoroughly until sauce has a slight pink color.

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