
AboutThis 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.
let’s cookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientSkinless Beef Franks - 8 Pack
Recipe by
Ingredients
1 pkg(s) Nathan's Skinless Beef Franks salt pepper 4 slice(s) thick-cut bacon, chopped 2 whole large russet potatoes, peeled 8 - 12 large eggs 1 Tbsp. chopped fresh chives 1 1/2 cup(s) shredded cheddar cheese hot sauce, for serving 1 pkg(s) hot dog buns
Key Ingredient
Skinless Beef Franks - 8 Pack


Directions
1Cook 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.
2While 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.
3Cook your hot dogs your favorite way. We suggest pan-fried with butter!
4Cook 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.
5To serve, layer potatoes and cheddar cheese onto bun and top with hot dog. Top hot dogs with eggs, bacon, hot sauce, and chives.
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