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Prep time
5 minutes
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Cook time
5 minutes
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Serves
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. —SP
Ingredients
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1
Poppy seed S. Rosen’s hot dog bun
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1
Vienna Beef hot dog, prepared your favorite way
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1
Cup frozen hash browns
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1/2 tablespoon
Olive oil
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1
Egg, beaten
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1
Slice American cheese, torn in halves
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1
Stalk sliced green onions, diced
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Dash of celery salt
Directions
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1. 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.
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2. 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.
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