Saturday, December 5, 2009

Eggs, Hotdogs, and Homemade Hashbrowns

When we didn't have tortillas in the house for migas, mom would rifle through our freezer for Kowalski brand hot dogs to boil, chop up, and throw into the eggs for something different. I loved hot dogs as a kid, so it definitely made my day better when I could have 'em for breakfast. Only up until recently did we eat those frozen shredded hashbrowns. Now, if we have real potatoes, we make real hashbrowns. And this is what Daren and I did for dinner.

  • 2 hotdogs
  • 4 eggs
  • 2 medium Russet potatoes
  • 2 Tbl. vegetable oil
  • 2 English muffins, optional
  • salt
  • pepper
  • cayenne
  • garlic
  • skillet
  • saucepan
In a saucepan with 3 inches of water, bring the hot dogs to a full boil on high heat. When they are fully cooked, remove from water and slice into thin pieces. Set aside.

Peel potatoes and dice into small chunks. Dump out the water from the hot dogs and add the potatoes to the pot with enough water to cover them by about an inch. Boil on high heat until they're soft, but not falling apart. They need to stick together long enough to fry and make it to your dinner plate. Drain the water from the potatoes.

Add the vegetable oil to the skillet and let heat on a 6 or 7 until it is nearly smoking. Place the cooked potatoes into the skillet and let brown on one side for a few minutes. Sprinkle salt and pepper over the potatoes, to taste. Stir them around, flipping them over, and keeping a watchful eye that they are all turning golden brown uniformly. They will start turning a yellowy-white color first, but don't worry, they will achieve being golden. Continue this until they are the desired crispness. Remove from pan, and if possible, place on a few paper towels/napkins to absorb excess grease.

Throw the hot dog slices into the pan with the residual oil. Let them start to darken, almost blacken. When they start popping, add the eggs with salt, pepper, cayenne, and garlic. I tend to use a separate bowl and crack all the eggs and add the spices there, just in case I lose a piece of shell, and to have it all ready beforehand. Others tend to just crack the eggs on the hot skillet and go from there. Either way works. Stir the eggs and hot dogs together, making sure all the wet spots are cooked thoroughly.

Serve with the hashbrowns and side of toast, English muffin, or bagel.

The grand total for this meal with two servings of English muffins is $2.11. There were no leftovers and filled the both of us sufficiently.

  • eggs 63¢
  • hot dogs 25¢
  • potatoes 90¢
  • bread 33¢

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