Hot dog hash is a recipe for every other mom like me wondering what to do with all the leftover hot dogs after the weekend barbecue is over! This breakfast scramble is a crowd pleaser and a way to use up those leftovers.

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We barbecue just about every weekend in the summer.

Most weekends we have multiple barbecues, to be honest.

And there are always, always leftovers.

I mean, I’d rather make too much food and know everyone is full and happy over making too little and have grumbly bellies.

But I hate having leftovers that sit unused in my fridge.

So I try to come up with all kinds of creative ways to use them up.

Like this breakfast hash that uses up all my leftover hot dogs.

It’s delicious and not that much of a stretch since hot dogs aren’t that much different than sausage and you could easily make a sausage breakfast hash.

Ingredients

To make this you’ll need:

Oil– I recommend extra virgin olive oil.
Hot Dogs– Leftover grilled hot dogs, chopped.
Refrigerated diced potatoes– The variety that has onions added.
Veggies– Diced green bell peppers and a small diced yellow onion
Spices– Garlic powder and smoked paprika
Eggs- Poached or Fried

How to Make

To make this easy hash, add the oil to a large cast iron skillet set over medium high heat.

Once the oil is hot, add the potatoes and diced onion to the skillet.

Toss to coat everything in oil, then spread the potatoes and onions out in an even layer in the skillet.

Let the potato and onion mixture cook roughly 15 minutes, stirring every 3 minutes or so.

Then, stir the hot dogs and peppers into the potatoes, and continue cooking for another 5 minutes until the peppers are tender.

Serve with poached, or fried, eggs on top.

Enjoy!

How to Poach the Eggs

If you want to serve it with poached eggs on the side or over top like we did, start by heating a non stick skillet over medium high heat. Crack the eggs into the hot skillet and cook for 60-90 seconds, just until the whites are set.

Cover the skillet with a lid, and let them cook another 20 seconds then immediately remove the skillet from heat.

Slide the eggs out of the pan and on to the hash.

What to Serve with Hot Dog Hash

Toasted Hot Dog Buns

For the full experience, and because if you’ve got leftover grilled hot dogs- chances are there’s definitely leftover buns, serve them with buttery toasted hot dogs buns on the side.

Brush the insides of your buns with melted butter, and then arrange them on a rimmed baking sheet.

Bake them at 350 degrees for 3-4 minutes, just until golden brown and crisp.

I like to bake my buns while the hash is cooking so everything’s hot and ready to serve at the same time.

Tips and Tricks

Using a plastic spatula will help you easily get in and under the frying potatoes to turn them while cooking without breaking the shredded hash browns down.
This recipe makes 3-4 large servings.
You can double the recipe if serving a crowd. It perfect if you have guests who stayed the night after your late-night barbecue whether they’re kids or adults.

Other Recipes to Use up Leftover Hot Dogs

Hot dog hash is a fantastic way to repurpose your leftover hot dogs into something unexpected and delicious. Make it after your next cook out and enjoy!

Looking for other recipes to use up leftover hot dogs? Try these:

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Hot Dog Hash Recipe

4.34 from 3 votes

Print Pin Rate

Course: Breakfast, Brunch, Dinner

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 201kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 tbsp extra virgin olive oil
4 leftover grilled hot dogs chopped
1 20 oz bag refrigerated diced potatoes with onions
2 green bell peppers seeded & chopped
1 small yellow onion peeled & diced
1/2 tsp garlic powder
1/4 tsp smoked paprika

US Customary - Metric

Instructions

Add the oil to a large cast iron skillet set over medium high heat.
Once hot, add the potatoes and diced onion to the skillet. Toss to coat everything in oil, then spread out in an even layer in the skillet.
Let the potato and onion mixture cook roughly 15 minutes, stirring & tossing every 3 minutes or so.
Stir the hot dogs and peppers into the potatoes, and continue cooking for another 5 minutes- stirring, as needed, until the peppers are tender.
Serve over buttery, toasted leftover hot dogs buns with poached eggs on top.

Notes

Using a plastic spatula will help you easily get in and under the frying potatoes to turn them while cooking without breaking the shredded hash browns down.
This recipe makes 3-4 large servings.
You can double the recipe if serving a crowd. It perfect if you have guests who stayed the night after your late-night barbecue whether they're kids or adults.