With grill season heating up, hot dogs are a no-brainer. Purists can argue in favor of a simple stripe of ketchup or mustard and some sauerkraut, but we say, up the ante with these inspired (and easy!) toppers.
By Allison Baker
Saute 1 sliced green pepper and 1 sliced onion in 2 tablespoons olive oil until softened, about 8 minutes. Reserve. Cook 3 cups frozen hash brown potatoes following package directions. Stir in peppers and onions. Season with salt and red pepper flakes to taste.
Originally published in the July 2010 issue of Family Circle magazine.