Hot Dog Hash Slow Cooker 3 Ingredients. My grandpa has been brought up on this since the 30s and orders it even now. Only 3 ingredients to the most affordable comfort dinner!
Servings: 4
Ingredients
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1 1/2 pounds russet or Yukon Gold potatoes, peeled and diced 1/2-inch thicker with a potato peeler.
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1 large yellow onion, diced
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1 pound hot dogs (approximately 8), cut into 1 /2- inch rounds.
Hot Dog Hash: Directions
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Spray a little oil or use a nonstick spray to grease the inside of a 4 to 6 quart slow cooker so the potatoes do not stick too hard as they become brown at the edges.
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Dump the diced potatoes evenly at the bottom of the slow cooker. This will provide them with extensive exposure to the heat that way they become soft enough and give them those slightly crispy, golden sides.
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Sprinkle the cut onion all over the potatoes and distribute it evenly. Onions will become tender and become transparent as they cook, bringing sweetness and juiciness to the hash.
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Arrange the rounds of hot dog on top of the onions and potatoes, and these are sliced. Either leave them in one layer as much as possible because the edges will be allowed to brown a little as the slow cooker gets warm and this will add that nostalgic fried in the skillet flavor.
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Cover the slow cooker with the lid and cook on HIGH with 3 to 4 hours or LOW 6 to 7 hours. Never make it within the first 2 hours or the potatoes and hot dogs will only brown on the sides and the bottom and that will make the flavor even deeper and the crispy-edged pieces.
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Stir the mixture after the first 2 hours, scraping any browned bits that have been formed on the bottom and sides of the crock into the potatoes and hot dogs. This is what makes the pan juices rich, brown and coats everything, making the hash not to dry up.
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Keep cooking stirring once or twice as time is available, until the potatoes are extremely tender when pricked with a fork, the onions are tender and clear, and the slices of the hot dog have slightly crunchy edges but a soft center.
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Taste a potato and a bit of a hot dog to see whether it is cooked. Once it is all soft and taste good and there is a touch of rich brown liquid at the bottom of the slow cooker, then switch it to WARM. Stir the hash gently one more time to bring the juices together and serve hot in the crock.
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