Hash Browns with Hot Dogs
Michael Symon's Hot Dog Hash
- 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
- 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.
- 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.
- Spoon some of the hot dog hash on to a plate and top with a fried egg. Serve with hot sauce.