The Whole30 Hot Dog (Whole30)
I‘ve found some great Whole30 compliant hot dog links in stores, but had the hardest time figuring out how to eat them in a Whole30 meal that makes sense. They’re good chopped into sauerkraut and sometimes in salads, but it wasn’t until I made a hash brown bun at home that I really hit a home run with them. I like to bundle it all in foil so it can be “handheld”- and it’s really yummy!
Here’s what you need:
-1/2 C. Frozen Shredded Potato
-1 or 2 Hot Dogs (check your labels!)
-Avocado Oil Spray
-Yellow Mustard, Whole30 Ketchup, Dill Pickles for garnish
Here’s what to do:
- Place shredded potatoes (still frozen) in a skillet sprayed with avocado oil on medium heat.
- As the potatoes start to soften, pack the shreds together so as to form one round disc of hash brown. Cook one side of the “disc” until browned and crispy, then use a spatula to flip and crisp up the other side. Then transfer to a paper towel lined plate.
- Meanwhile, grill or sauté hot dog until fully warmed and cooked to your preference.
- Time to assemble! Place the hash brown “disc” onto a sheet of aluminum foil, then the hot dogs, then whatever toppings you like. Shown here: yellow mustard, Whole30 ketchup, and dill pickles (always check your labels!)
The foil makes it easier to eat handheld like a “normal” hot dog with a bun... but you can always use a fork and knife too if you’re lucky enough to make this outdoors with a great grill, make sure to grill up some yummy veggies too! Otherwise a big green salad does the trick as well!