Hot Dog Hash

Start your day (or end it) with this hearty Hot Dog Hash — a crispy, flavorful skillet meal loaded with golden potatoes, peppers, onions, and juicy Packo’s Hot Dogs.

4 Tony Packo’s Hot Dogs, cut into bite-sized pieces
1 (28 oz) bag frozen hash browns
2 green peppers, diced
1 small onion, diced
½ teaspoon garlic powder
½ teaspoon smoked paprika
2 tablespoons oil (vegetable or olive oil)

Heat the oil in a large cast-iron skillet over medium-high heat.

Add the hash browns, green peppers, and onion to the skillet. Sprinkle with garlic powder and smoked paprika. Toss to coat everything in oil, then spread out evenly in the pan.

Cook for about 15 minutes, stirring every 3 minutes or so, until the potatoes start to brown and the vegetables soften.

Stir in the hot dog pieces and continue cooking for another 10–15 minutes, until the hot dogs are browned and everything is cooked through.

Serve hot and enjoy a hearty, smoky twist on a classic breakfast hash!