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a wooden spoon in a skillet of crispy potato hash with peppers, onions, and chopped hot dogs
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4.34 from 3 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: American
Servings: 4
Calories: 201kcal

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

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.

Nutrition

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