Hoffy Hot Dog Hash

  • 20
    Minutes Prep

  • 25
    Minutes Cook

  • 4

Recipe created especially for Hoffy by Chef Jamie Gwen


  • 4 HOFFY Bacon Wrapped Hot Dogs
  • 3 tablespoon(s) olive oil
  • 1 small sweet yellow onion, diced
  • 3 cup(s) Yukon gold potatoes, diced
  • 1 small red bell pepper, seeded and diced
  • 1 small yellow bell pepper, seeded and diced
  • 4 large eggs
  • chives, freshly chopped
  • salt
  • pepper, freshly ground

Breakfast We love this recipe!  A riff on a classic breakfast dish, our Bacon Wrapped Hot Dogs do double duty, while the sunny side up egg makes it into a new style of happy meal!


  1. Slice each Hoffy Bacon Wrapped Hot Dog into 1/4 inch pieces. Separate the hot dog pieces from the bacon pieces.
  2. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add hot dog pieces and sauté, stirring frequently until hot dogs are golden brown. Remove from pan and set aside.
  3. In the same pan, add bacon pieces and cook until rendered, about 3 minutes. Add the remaining olive oil along with the onions and potatoes, season with salt and pepper and sauté for 3 minutes, stirring frequently.
  4. Add the red and yellow bell pepper and cover pan. Allow the mixture to cook for 10 minutes, or until the potatoes are soft and slightly browned, stirring occasionally.
  5. Remove lid and return hot dogs to pan. Increase the heat to medium-high and cook for 3 minutes more or until the mixture is golden borwn and caramelized.
  6. Cook the eggs in a separate skillet until sunny side-up or to your liking.
  7. To serve, spoon the hash onto plates and top each with an egg. Garnish with chives.
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