Ingredients:

  • 4 medium potatoes, peeled and diced into 1/2 inch cubes
  • 3 leftover hot dogs, sliced into bite-sized pieces
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • Fresh parsley, chopped (for garnish)
  • Eggs (optional: for frying or poaching on top)

Instructions:

  1. Dice the potatoes, onion, and bell pepper.
  2. Heat vegetable oil in a skillet over medium heat. Add diced potatoes, season with salt, and cook for 5-7 minutes until they're starting to soften, stirring occasionally.
  3. Stir in the onion and bell pepper; cook for another 5-7 minutes until vegetables are translucent.
  4. Add the sliced hot dogs and cook until heated through and crispy, about 3-5 minutes.
  5. Sprinkle garlic powder and paprika over the mixture; stir to combine.
  6. In a separate pan, fry or poach the eggs to your liking.
  7. Plate the hash and top with an egg if desired, garnishing with fresh parsley.