This Hot Dog Hash recipe is a delicious egg free breakfast that's full of protein and veggies. It's a well rounded breakfast to fuel your day!
I also love making my bacon hash or my pork verde skillet for more egg free breakfasts.
You'll have half a head of cabbage left in this recipe, so make my Inside Out Egg Rolls or Shrimp Egg Roll in a Bowl!
🔍 Quick Look: Hot Dog Hash
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 35 minutes
- 🕒 Total Time: 45 minutes
- 👥 Servings: 4
- 📊 Calories: ~342
- 🔥 Cook Method: Stove-top based
- 👩🍳 Main Ingredients: Hot dogs, potatoes, and cabbage
- ⭐ Difficulty: Easy and super fast!
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Why You'll Love this Egg Free Breakfast
- It's so hard to find a delicious egg free breakfast, but this one puts a tasty spin on hash!
- If you're hot dog obsessed (like me!) you'll love this recipe since they're the star of the show!
Needed Ingredients
- Bell Peppers-Red or orange peppers are my favorite to use here! I find they add more of a subtle sweetness than green peppers do.
- Potatoes-I recommend keeping the skin on (organic if possible!) so it helps crisp up!
- Hot Dogs-Check your ingredients when purchasing, I recommend Applegate or Teton hotdogs for clean ingredients and humanely raised
Substitutions and Variations
- Try using bratwurst or chicken sausage in place of the hot dogs.
- If you don't want to chop the cabbage, use a coleslaw mix instead.
- Swap the salt and pepper for your favorite seasoning blend.
- Add some shredded cheddar cheese on top!
- No need to use olive oil necessarily-use your favorite cooking fat. I've use coconut oil, avocado oil, and beef tallow and it's turned out delicious each time!
How to Make Hot Dog Hash
- Step 1: Heat the oil in a skillet over medium heat, then add the potatoes. Cook them for 20 minutes, stirring every 3-4 minutes so they get crispy on the outside.
- Step 2: Add the pepper, onion, and garlic to the skillet and cook for another 8 minutes or so, stirring frequently.
- Step 3: Stir in the cabbage, hot dogs, and spices until everything is mixed and heated through. Enjoy!
Hot Dog Hash FAQ's
I do not recommend freezing hot dog hash! While you certainly can, I find the veggies come out mushy after thawing.
There's so many ways to sneak in more protein! You can add a fried or boiled egg to each serving, or add some cooked chorizo sausage. I also like to serve this with my cilantro lime dressing and swap at least half of the base for non fat cottage cheese to boost my protein intake.
A cast iron skillet is the gold standard - it holds heat evenly and gives the hash a great crust. A heavy stainless steel pan works too.
Suggested Serving Options for this Egg Free Breakfast
If you tried this Hot Dog Hash or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Hot Dog Hash
Equipment
- 1 chef's knife
- 1 Cutting Board
- 1 large Dutch oven or skillet with lid
- 1 wooden spoon
Ingredients
- ¼ cup olive oil or your preferred cooking fat
- 1 large onion diced
- 5 cloves garlic diced
- 1 bell pepper chopped
- ½ head cabbage shredded or chopped into strings
- 3 small-medium potatoes cubed
- 6 hot dogs chopped into bite sized pieces
- 1 tsp. salt more or less to taste
- 1 tsp. pepper more or less to taste
Instructions
- Heat the oil in large pan over medium heat.
- Add onion, garlic, and the bell pepper and sauté until softened, about 8 minutes.
- Add the potatoes and put the lid on, stirring occasionally until they are softened but not fully cooked, about another 12-20 minutes.
- Add the cabbage and hot dogs and replace the lid. Stir occasionally and cook until everything is heated through and softened.
- Season with salt and pepper to taste. Enjoy!
- Optional: If desired, serve with fried eggs and hot sauce.
Notes
- Coleslaw: To save time chopping, use some of a coleslaw mix in place of the chopped cabbage!
- Seasonings: Try your favorite seasoning blend in place of the salt and pepper. I love using adobo!
- Frozen potatoes: Save even more time chopping by using frozen, diced potatoes! Just note that the texture may be less crispy and more mushy, but still just as tasty!
Christy says
I’m always looking for egg free breakfast due to an egg allergy, and this is delicious! I make it with a McCormick seasoning blend we love.
Rachel Rivera says
Happy to hear this!
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