Hash Browns and Hot Dogs with Hash Brown Sauce using refrigerated Baked Potatoes. Fry the Hash Browns Soft, Crispy, or somewhere in between. Add your Onion & Hot Dog Slices and serve with that Hash Sauce, which is the same Red Sauce used for Saucy Steak and excellent on Hash Browns, offering a bright & Zesty slight smoke flavor. As a breakfast side dish, this is good for four (4) portions. For a main course, then two (2) portions.
Servings: 2 Portions
Equipment
- 1 Large Skillet
Ingredients
- 3 Med Potatoes - or weigh out about 1 lb (ca. 454 g)
- 4 Hot Dogs - sliced
- 1 Small Onion - diced
- 1/4 C Oil - more if needed for Crispy Hash Browns, less for Soft
- 1 portion Hash Brown Sauce
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Preheat the oven to 400 F with the rack in middle position. Pierce the end of the Potatoes 3 times with a fork and place them on a baking sheet. Place the Potatoes into the oven to bake for about 50 minutes, flipping them over halfway through. Remove and transfer to a plate and refrigerate overnight.
- To Prepare Hash Browns: Slice the ends off the Baked Potatoes that have been refrigerated overnight. Peel or slice the skin off and cube the potatoes to the desired size.
- Heat a large Skillet up with Oil over medium heat. Once the Fat is hot, add in the Potatoes, season with Salt & Pepper and leave them for about 5 minutes. Toss and leave again for another 5 minutes. Toss again every few minutes until crisp to your liking, total cook time of about 20 minutes.
- Add diced Onions about halfway through (10 minutes in) or earlier for more caramelization of the Onions or later for lightly cooked Onions. Same with the sliced Hot Dogs.
- If there is any excess Fat left at the end, strain it out and Season the Hash Browns more if needed. Toss and cook a few minutes more before serving.
Notes
Hash Brown Sauce
- 1/2 C French's Ketchup
- 1 Tbl Worcestershire, Yellow Mustard, and Lemon Juice — each
- 2 tsp Apple Cider Vinegar
- 1/2 tsp Onion & Garlic Powder — each
- 1/4 tsp Sea Salt, Black Pepper, and Liquid Smoke — each
Combine all the ingredients into a squeeze bottle and shake really well to mix all the ingredients. Refrigerate until ready to use.