Hair of the (hot) Dog

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3-4 servings Easy
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Ingredients (7)

  • 4 - small/medium potatoes (or 3 larger ones)
  • 1 - onion, small/medium
  • 6 eggs
  • 4 - regular size hotdogs any flavor (i.e. regular, spicy, turkey, beef, sausage, etc.) or 3 hotdogs if they're the long or thick ones.
  • Various seasonings, salt, pepper, seasoned salt, etc. (see below)
  • Any other veggie like Green Pepper (1/2) or chives (handful or two) or anything else you wish to add but just don't add too much!
  • Shredded cheese - any flavor, bagged or fresh. About 3-4 oz

Say you’re short of either cash or groceries in the house but still want to make a tasty, heary breakfast for 2-4. I came up with this simple recipie using simple items most everyone has around on a regular basis, the staples if you will. Figure a total time for both prep and cooking of about 1 hour. Finally, this is a great meal that you can do ahead of time, pack for a trip (in a cooler using appropriate container) and is great for those mornings when you’ve been perhaps indulging in adult beverages the night before. Enjoy!

Instructions

  1. 1Dice the potatoes up into fairly small peices. Meanwhile, heat up either a skillet or a saucepan/pot (I like to use a non-stick pot; easier to mix in stuff) and use about a couple tablespoons of olive or vegtable oil. Basically, for a 12" diameter pan, covering about 3/4 of the bottom. Get this hot, but not burning. Have a cover or lid ready for the pot/pan. Meanwhile, preheat your oven to 350 degrees.
  2. 2Add the potatoes to the pan/oil. Stir around to coat. Cook these for about 5 mins. Start adding your seasoning. I use Everglades, Seasoned Salt, Emeril’s “Essence,” Pepper and a few squirts of hot sauce. Mix around vigorously. While this is cooking, dice up your hotdogs into little round disks about 1/4" thick. You can use whatever seasoning you like, however.
  3. 3Once the potatoes are about 1/2 cooked, add onions, chives, green pepper, etc. Also add the hotdogs at this time. Again, mix around thoroughly. COVER with the lid. Keep the heat around medium/high. You may have to add a dash of oil about this time if the mix looks dry, just don’t add too much!
  4. 4While this is cooking, break 6 eggs in a mixing bowl and whisk up until smooth. Take about a handful of shredded cheese and throw into this egg mix. Re-whisk until mixed.
  5. 5I use a 2 qt casserole dish for baking, however, you can use a quiche dish if it’s large enough and has an oven safe cover and oven safe rating. I like the casserole dish because it makes a thicker finished product. Spray the baking bowl down with non-stick spray.
  6. 6Return to your ’tater mix on the stove. Have you been stirring it? Hope so. If the potatoes are soft and everything is cooking down nicely, just add a dash more of the same seasonings, mix, and take off the heat. Carefully FOLD the potatoe mixture into the eggs which are STILL in the mixing bowl. GENTLY fold around to mix the two. Then, pour into the baking bowl or dish. Cover. Shove it into the oven. Have some coffee.
  7. 7OK, set your oven timer for 25 mins. When it beeps, remove the baking dish and check the product with a fork. It will most likely need about 5 mins more but it is imperative to not overcook this which is why you check. If it needs more time, just cook for 5 mins.
  8. 8After the eggs are cooked through and the product is firm, remove from the oven. Spread some more cheese on the top and throw the cover back on for a couple mins. Once melted (it won’t take long), serve. I cut it up like a cake and use a spatula to remove the slices.
  9. 9Garnish with hot sauce, ketchup, or whatever floats your boat. Enjoy!
    Note: for a smaller pot or quiche dish, simply reduce the amounts by either 1/3 or 1/2.
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