Hot Dog and Fries Hash with Variations
Transform your comfort food game with this irresistible Hot Dog and Fries Hash, a quick and flavorful skillet meal perfect for busy weeknights or lazy weekend brunches. This recipe combines golden, crispy French fries, savory seared hot dog slices, and a colorful medley of caramelized onions and red bell peppers, all tossed in a smoky paprika seasoning. Customize it to your taste by adding perfectly cooked eggs on top—fried, poached, or scrambled—and finish with a garnish of fresh parsley or a dash of hot sauce for a zesty kick. With just 30 minutes from prep to plate, this one-pan wonder is a versatile dish that’s as fun to make as it is to eat. Perfect for families, this recipe is also packed with easy variations to help you make it your own. Keywords: Hot Dog Hash, French Fry Hash, quick skillet meals, easy brunch recipes, customizable comfort food.
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Recipe Information
Ingredients
- 16 oz frozen French fries
- 4 pieces hot dogs
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 0.5 tsp black pepper
- 0.5 tsp salt
- 4 pieces eggs (optional, for serving)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- hot sauce (optional, for serving)
Instructions
Bake or air-fry the frozen French fries according to package directions until golden and crispy. Set aside.
While the fries cook, slice the hot dogs into 1/4-inch thick diagonal coins. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 5-7 minutes or until the vegetables are softened and slightly caramelized.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
Push the vegetables to one side of the skillet and add the sliced hot dogs to the other side. Cook for 3-4 minutes, stirring occasionally, until the hot dogs develop a slight sear.
Add the cooked French fries to the skillet and toss everything together.
Sprinkle the smoked paprika, black pepper, and salt evenly over the hash. Stir well to combine.
If using eggs, cook them separately to your liking (fried, poached, or scrambled) while the hash finishes cooking.
Remove the skillet from the heat and garnish the hash with fresh parsley, if desired.
Serve hot with optional eggs on top and a drizzle of hot sauce, if preferred.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 13.8 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2970 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
