Added to shopping list. Go to shopping list.
Ingredients10 m servings 1379 cals
Original recipe yields 2 servings
- Heat a skillet over medium heat. Cook eggs in hot skillet, stirring vigorously, until they are beginning to solidify, 1 to 2 minutes. Stir hot dog slices and hash browns to eggs; cook and stir until the potatoes are browned and the eggs completely cooked, 3 to 5 minutes. Top with ketchup to serve.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 1379 calories; 82.5 g fat; 138 g carbohydrates; 33.7 g protein; 425 mg cholesterol; 1046 mg sodium. Full nutrition
ReviewsRead all reviews 3
Instead of hot dogs, I used half of a package kielbasa. The recipe didn't specify which kind of hashbrown potatoes to use, I made my own from scratch. Both the kids had ketchup on theirs, the gr...