Slow Cooker 3-Ingredient Hot Dog Hash Directions:
Lightly grease the inside of a 5-quart slow cooker with nonstick cooking spray.
Spread the 1/2-inch diced potatoes evenly across the bottom in a single layer.
Scatter the diced onion evenly over the potatoes.
Lay the sliced hot dog rounds mostly in a single layer on top.
Cover with the lid and cook on HIGH for 3 1/2 hours or on LOW for 6 1/2 hours.
Do not stir during the first 2 hours to allow browning along the sides and bottom.
After 2 hours, gently stir once, scraping browned bits from the bottom into the mixture.
Continue cooking until the potatoes are fork-tender and the hot dog edges are lightly crisped.
Turn the slow cooker to WARM, stir once more, and serve immediately.
Serve 1 1/4 cups per portion.
WW Points Calculation
Beef hot dogs (1 lb total) – 32.00
Russet potatoes + yellow onion – 0.00
Points Information:
Total Points: 32.00
Servings: 6 servings (1 1/4 cups each)
Points per serving: 5.33
Nutrition Information
Calories: 290
Fat: 16g
Protein: 9g
Carbohydrates: 28g
Sugar: 4g
Sodium: 870mg
I'm waiting for your comments! Enjoy!
