Share on Facebook
My Shopping List
Your shopping list is empty.
Recipe source: Submitted by Jack and shared through Marie’s Kitchen.
Got leftover grilled hot dogs from yesterday's cookout? Don't reheat them the same old way. Turn them into a crispy, smoky breakfast, lunch, or dinner skillet that tastes completely different from the original hot dogs.
Ingredients
4 leftover grilled hot dogs, sliced into coins 3 medium potatoes, diced small 1 small onion, chopped 1 green bell pepper, chopped 1 tablespoon butter 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon seasoned salt 1 cup shredded cheddar cheese 2 green onions, sliced Optional: 2 fried eggs for serving
Directions
Step 1 Heat a large cast-iron skillet over medium-high heat. Add olive oil and butter. Step 2 Add diced potatoes and cook for 10–12 minutes, stirring occasionally until golden brown and tender. Step 3 Add onion and bell pepper. Cook another 4–5 minutes until softened. Step 4 Add sliced leftover grilled hot dogs. Sprinkle with garlic powder, smoked paprika, black pepper, and seasoned salt. Cook 5 minutes, allowing the hot dog slices to get crispy around the edges. Step 5 Reduce heat to low. Sprinkle cheddar cheese over the top and cover for 2 minutes until melted. Step 6 Remove from heat and top with sliced green onions. For an extra hearty meal, serve with a fried egg on top. Kitchen Tip The secret is using hot dogs that were already grilled the day before. The smoky char from the grill gives this skillet a flavor that's closer to campfire potatoes and sausage than ordinary hot dogs. Serves: 4 Prep Time: 10 Minutes Cook Time: 20 Minutes
Recipe Card Photo
