South of the Border Hot Dog Hash

If you’re looking for an excuse to eat hot dogs for breakfast, consider this belly-warming hot dog hash recipe.

South of the Border Hot Dog Hash

If you’re looking for an excuse to eat hot dogs for breakfast, consider this belly-warming hot dog hash recipe.


  • 1 russet potato (peeled & cut into ½” cubes)
  • 3 Tbsp vegetable oil
  • 2 hot dogs, ( sliced into ¼” sections)
  • 1 yellow onion, (medium dice)
  • 1 red bell pepper, (medium dice)
  • 2 cloves garlic, (finely minced)
  • 2 tsp dried oregano
  • ½ tsp freshly-ground black pepper
  • 1 tsp kosher salt
  • 1/3 can of chipotles in adobo with sauce, ( finely minced)
  • 1 can of black beans, (drained)
  • 1 jalapeno, ( minced)
  • ½ cup + 2 Tbsp fresh cilantro, ( roughly chopped)
  • ¼ cup chicken stock
  • 1 cup queso asadero, or any soft and mild-flavored melting cheese
  • 4 eggs, (poached)
  • Zest of 1 lime
  • Juice of 1 lime
  • Salt & freshly-ground black pepper, ( to taste)
  • 1 lime, cut into wedges, (for garnish)
  • Hot sauce of preference, (for serving)


  • Peel and cube the russet potatoes and cover with cold, salted water.
  • Boil potatoes until they are tender but not falling apart.
  • When potatoes are tender, drain and allow to cool at room temperature.
  • Preheat oven to 450F.
  • Heat an oven-safe saute pan or cast-iron skillet with vegetable oil until oil is nearly smoking.
  • Cook the hot dog pieces on high heat until browned. Remove browned hot dog pieces and set aside for later.
  • Add another splash of vegetable oil and cook the onion on high heat for 3-4 minutes, stirring infrequently to allow the onions to take on some color.
  • Lower the heat to medium and add the diced bell pepper.
  • Cook for an additional 5 minutes.
  • Add the garlic cloves, 2 tsp dried oregano, ½ tsp freshly-ground black pepper, and 1 tsp kosher salt and chipotles in adobo sauce.
  • Cook for an additional 2 minutes.
  • Add the black beans, minced jalapeno, ½ cup fresh cilantro, and ¼ cup chicken stock and cook until liquid has mostly disappeared.
  • Add the lime zest and lime juice, along with the boiled potatoes and hot dogs from earlier. Gently stir to combine.
  • Taste and season with additional salt and black pepper, if desired.
  • Top with the queso asadero, or soft melting cheese, and bake in the oven for 7 minutes, or until the cheese is all melted and delicious-looking.
  • While the dish is finishing in the oven, poach the eggs.
  • Remove hash from oven and serve hot, topped with poached eggs, wedges of lime, the remaining 2 Tbsp of fresh cilantro, and your hot sauce of choice.


You can substitute the hot dogs for sausage or any other type of meat you enjoy.
If you prefer a less-spicy version, use less of the canned chipotles in adobo and omit the jalapeno.
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