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Michael Symon's Hot Dog Hash

Hot Dog Hash Michael Symon
Hash Browns with Hot Dogs
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Hot Dog Hash Recipe: Hash browns get a lift from your favorite ballpark snack, the hot dog.
  • 4 medium Idaho Potatoes (skin-on; small dice)
  • 1 small Yellow Onions (sliced thinly)
  • 4 Hot Dogs (sliced into coins)
  • 1 tablespoon Butter
  • 4 large Eggs
  • 2 tablespoons Olive Oil
  • Salt and freshly ground Pepper
  • Hot Sauce to serve
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Olive Oil
    4 medium Idaho Potatoes (skin-on; small dice)
    1 small Yellow Onions (sliced thinly)
    4 Hot Dogs (sliced into coins)
    Salt and freshly ground Pepper
    Heat 2 large sauté pans over medium high heat. To one pan, add the olive oil along with the potatoes, keeping them in an even layer. Cook the potatoes until they start to turn golden brown, about 2 minutes, then mix them and move them around a bit. Add the onion and hot dogs to the potatoes and gently mix to combine. Season with salt and freshly ground black pepper and continue cooking over medium high heat until everything starts to caramelize, another 3 minutes. 
  • 2
    1 tablespoon Butter
    4 large Eggs
    While the hash is finishing up, add the butter to the second pan. When the butter has melted and coated the bottom of the pan, add all four eggs. Cook the eggs until the whites are set and the yolk is still runny, about 2 minutes. Baste the eggs with butter as they cook. Season them with salt and pepper then turn the heat off. 
  • 3
    Hot Sauce to serve
    Spoon some of the hot dog hash on to a plate and top with a fried egg. Serve with hot sauce.

    Helpful Tips:
    1. If you are not pressed for time, you can cut potatoes to any size you’d like and cook them longer over slightly lower heat.
    2. Let the hot dog cook in the olive oil until it develops a nice crunch.
    3. You can dress up the dish with whatever condiments you like, like hot sauce, mustard or ketchup.

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