This breakfast dog loaded with eggs, bacon, golden brown potatoes, and cheddar cheese makes the perfect breakfast-on-a-bun, and proves it’s never too early for a hotdog.
- Nathan's Skinless Beef Franks1 pkg(s)
- Thick-cut bacon, chopped4 slice(s)
- Large russet potatoes, peeled2 whole
- Large eggs8 - 12
- Chopped fresh chives1 tbsp.
- Shredded cheddar cheese1 1/2 cup(s)
- Hot sauce, for serving
- Hot dog buns1 pkg(s)
Cook bacon in large nonstick skillet over medium heat, stirring occasionally, until crispy. Remove bacon from pan with slotted spoon and drain on clean kitchen towel. Pour all but 2 tablespoons bacon fat from skillet.
While bacon is cooking, shred potatoes on large holes of box grater into large bowl. Fill bowl with cold water, stir until water is cloudy, then drain. Repeat process with fresh cold water. Drain and pat potatoes dry with clean kitchen towels. Add potatoes to skillet with bacon fat and season with pepper. Cook potatoes, undisturbed, until brown crust forms on bottom, about 5 minutes. Stir and continue to cook until potatoes are golden brown and crispy, about 5 more minutes.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
Cook your eggs your favorite way, seasoned with salt and pepper to taste. We recommend 1 fried egg per hot dog, or 2 eggs scrambled per hot dog.
To serve, layer potatoes and cheddar cheese onto bun and top with hot dog. Top hot dogs with eggs, bacon, hot sauce, and chives.