I love this recipe because it's a spin on one of my all-time favorite breakfast dishes and it using up leftovers. Add a few sunny side-up eggs for a perfect and complete meal.
Swap option: Try leftover sausages instead of hot dogs.
All-purpose barbecue seasoning (makes 1 cup)
- 1/4 cup granulated sugar
- 1/4 cup sweet paprika
- 2½ tablespoons salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 3 tablespoons dark brown sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1 tablespoon freshly ground black pepper
- 3 tablespoons vegetable oil, divided
- 6 hot dogs, sliced into 1/4-inch pieces
- 4 cups diced Yukon gold potatoes
- 2 cloves garlic, minced
- 1 cup diced yellow onions
- 1 cup diced red bell peppers
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose barbecue seasoning (recipe above; optional)
- 3 scallions, sliced
For the all-purpose barbecue seasoning:
In a small bowl, mix together all ingredients and stir to combine well.
For the hash:
1. Warm a large sauté pan over medium heat with 1 tablespoon of the vegetable oil. Once the oil begins to smoke, gently add the sliced hot dogs to the pan and cook until browned on all sides. Once the hot dogs have browned remove them from the pan and reserve.
2. Add remaining 2 tablespoons oil to the pan then add diced potatoes, minced garlic, diced onions and bell peppers, salt and pepper then cover and cook until the potatoes are slightly brown and soft, about 10 minutes, stirring occasionally.
3. Once the potatoes are tender, return the hot dogs to the pan and cook to warm through. Toss in sliced scallions to wilt and season with all-purpose barbecue seasoning and serve.