Covered with crisp bacon, fried potato hash and a cheese-topped egg, this dog is perfect for breakfast, brunch or brinner!
1 (14 ounces) pack split-top hot dog buns
1 cup frozen or refrigerated shredded hash brown potatoes
8 strips cooked bacon
1 cup shredded cheddar cheese
8 eggs, fried
- Prepare your Ball Park® Franks
Sizzle up the hash browns until they’re golden brown and crispy.
Nestle the hot dogs and bacon in the buns. Top them with potatoes, cheese and fried egg.
Over medium heat for 6-8 minutes. Rotate while cooking.
Bring 2/3 cup water to a boil. Add franks. Cover and simmer for 6-8 minutes.
Wrap frank in a paper towel. Place on plate. Heat on high for 30-35 seconds.
Put frank in colander above boiling water until meat reaches 165°.