Recipe of the Week: Hot Dog Hash
1/4 c. extra-virgin olive oil
8 hot dogs, thinly sliced
1 onion onion, chopped
1 medium red bell pepper, chopped
2 garlic cloves, minced
Freshly ground black pepper
1 1/2 lb. Yukon Gold potatoes, peeled and cut into 1/2″ pieces
Sliced green onions, for garnish
Hot sauce, for serving
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add hot dogs and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate.
- To skillet add potatoes, onion, and bell pepper. Cover and cook over medium heat, 5 minutes. Remove lid and add remaining 3 tablespoons oil and season generously with salt and pepper. Cook, stirring occasionally, until potatoes are golden and knife-tender, about 7 minutes more. Stir in garlic and hot dogs and cook, stirring, until warmed through, about 3 minutes more.
- Garnish with scallions and serve with hot sauce.