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Roasted Veggie Hot Dog Hash

Roasted Veggie Hot Dog Hash

Enjoy this easy and hearty sheet pan dinner! Packed with potatoes, onion, carrots, peppers, hot dogs and flavored with simple spices like smoked paprika.
Course Dinner
Cuisine American
Keyword Hot Dog Hash
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 471kcal
Author Lauren Brennan


  • 2 tablespoons olive oil
  • 2 medium Idaho Potatoes cubed
  • 3 medium carrots peeled and cut into coins
  • 1 medium yellow onion cut into chunks
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried tarragon
  • salt & pepper to taste
  • 1 pinch red pepper flakes
  • 1 green bell pepper cut into chunks
  • 1 red bell pepper cut into chunks
  • 12 oz Hebrew National All-Beef Franks one package, cut into 1-inch pieces
  • fresh chopped chives optional


  • Preheat oven to 425 degrees. Line light colored baking sheet with parchment paper.
  • Toss potatoes, carrots and onion with olive oil, smoked paprika, tarragon, salt, pepper and red pepper flakes. Spread onto prepared baking sheet in 1 even layer and bake 20 minutes.
  • Remove from oven and toss with green and red bell peppers and hot dog pieces. Spread out evenly on baking sheet and return to the oven for 12-15 minutes longer or until peppers start to char and hot dog pieces start to roast and blister slightly.
  • Toss hash with fresh chopped chives and serve.


Calories: 471kcal | Carbohydrates: 32g | Protein: 13g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 913mg | Potassium: 856mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8808IU | Vitamin C: 73mg | Calcium: 50mg | Iron: 3mg