Hot Dog Hash Recipe
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Brunch, Dinner
Cuisine: American
Servings: 4
Calories: 201kcal
- 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
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.
- 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.
Calories: 201kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.5mg | Sodium: 41mg | Potassium: 543mg | Fiber: 3g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 61mg | Calcium: 25mg | Iron: 2mg