-
Prep time
10 minutes
-
Cook time
25 minutes
-
makes
1
Author Notes
With the rise of brunch burgers it left us pondering a very important question: why are there no breakfast hot dog recipes? Well starting now, there are! For this recipe we made our own crispy hash browns, but if you’re in a hurry some broken up potato chips will work.
—StephaniePowell
Ingredients
-
1
poppy seed S.Rosen's hot dog bun
-
1
Vienna beef hot dog
-
1 cup
frozen hash browns
-
1/2 tablespoon
olive oil
-
1
egg, beated
-
1
slice american cheese into halves
-
1
stalk sliced green onions, diced
-
dash of celery salt
Directions
-
Prepare the crispy hash brown topping. Preheat oven to 425F. Toss one cup of frozen hash browns with ½ Tbsp olive oil. Bake in oven for about 20 minutes, flipping and stirring hash browns halfway though. Remove from oven when they reach your desired doneness. This will make enough topping for 2 breakfast hot dogs.
-
Prepare scrambled eggs right before serving. Add the beaten eggs to a lightly oiled non-stick pan. Turn heat to medium low and stir constantly. Add a dash of celery salt right before they are fully done.
-
Take your cooked hot dog and place in the poppy seed bun, top with the American cheese, scrambled eggs, crispy hash browns, and green onions, in that order.
See what other Food52ers are saying.