The Ultimate Breakfast Hot Dog

July is Hotdog month and I definitely have a hotdog for you to try out that is worthy of celebrating with!

This hotdog is perfect for basically any time of day.  Dinner, lunch, brunch and yes, breakfast too!  I wish I had of thought of this in my wilder days – can you imagine how amazing this would be the morning after a night out with the girls (or guys!)?

I love the rich creaminess that the sunny-side up eggs give the whole thing.  Delicious.  Speaking of eggs… My husband thinks runny yolks are all kinds of wrong.  I even had to re-fry his eggs because I got that look when he saw them sitting so pretty on top of everything else. 

These hotdogs look awkward to eat, but I promise you they fold up easy enough and I was able to eat mine without making much of a mess.  I only made a giant mess topping them because… well… pictures.  I’m generally not quite that messy.

Now I did use chicken bacon and all natural beef hotdogs but feel free to do it up with pork.  The recipe is also for 4 hotdogs just because that is the easiest but it shouldn’t be too hard for anyone who can do simple maths to figure out how to make more or less.

So whats in it?  Cheese, Hotdog, Hash brown potato, Tomato, Egg and Bacon.    Delish!

The Ultimate Breakfast Hotdog

Ingredients:

Directions:

Grate your potato and place into a sieve then run cold water over them, agitating them with your hands until the water flows clear. Remove potatoes to a clean towel and get them as dry as possible.  The goal is to rinse off as much starch as possible so you can get some nicely browned potatoes.

With a little oil (roughly 1 tsp should be enough) in a non-stick skillet, brown the potatoes into hash browns then set aside.

In the same skillet, prepare the bacon and cook until crispy then set aside until cooled and ready to chop.

Prepare your hotdogs with your preferred method. 

Crack eggs into the skillet and cook, sunny side up until the egg whites are set and cooked through.

To assemble, sprinkle shredded cheese over toasted hot dog bun and top with cooked hotdog. Top with hash browned potato, sprinkle on the chopped tomato then lay on top of that one egg per hot dog, and crumbled bacon.

No condiments required.

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Yield: 4

The Ultimate Breakfast Hotdog

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Ingredients

• 1 Large Potato, Peeled
• 4 HotDogs
• 4 Buns, toasted
• 4 Eggs
• 1/4 cup Cheese, Grated
• 2 Slices Bacon
• 1 Medium Tomato
• Oil for Frying

Instructions

1. Grate your potato and place into a sieve then run cold water over them, agitating them with your hands until the water flows clear. Remove potatoes to a clean towel and get them as dry as possible. The goal is to rinse off as much starch as possible so you can get some nicely browned potatoes.
2. With a little oil (roughly 1 tsp should be enough) in a non-stick skillet, brown the potatoes into hash browns then set aside.
3. In the same skillet, prepare the bacon and cook until crispy then set aside until cooled and ready to chop.
4. Prepare your hotdogs with your preferred method.
5. Crack eggs into the skillet and cook, sunny side up until the egg whites are set and cooked through.
6. To assemble, sprinkle shredded cheese over toasted hot dog bun and top with cooked hotdog. Top with hash browned potato, sprinkle on the chopped tomato then lay on top of that one egg per hot dog, and crumbled bacon.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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 Really into celebrating national hotdog month? Check out these hotdog recipes from some of my friends!

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Octopus Hot Dog Lunch For Kids

Pizza Hotdogs

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Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!