Dog Haus Grand Slam Hot Dog
Chef Adam Gertler of the Dog Haus restaurant has a mouth-watering recipe that serves 4.


  • 4 All beef hot dogs (or veggie, turkey or whatever you like)
  • 4 Smoked bacon slices, cooked and held warm in 160°oven
  • 20 Tater tots, fried or baked, held warm in 160° oven
  • 12 Hawaiian rolls cut in sections of 3 so that 3 connected rolls make 1 bun
  • 3TButter, softened at room temperature
  • 4 Eggs, cracked in individual bowls; yolks can be separated and replaced for perfect “bullseye” effect.
  • Salt and pepper to top egg
  • 2T Maple syrup
  • 2T Sriracha sauce

Grand Slam Hot Dog - Home & Family


1) In a skillet over medium heat, cook hot dogs, turning occasionally until internal temperature of 160° is reached. Transfer to a warm oven awaiting assembly.

2) Spread butter evenly over each Hawaiian “hot dog bun” on the “naked” side. In a non-stick pan over medium high heat cook Hawaiian rolls buttered side down until golden brown.

3) In a non-stick pan, over medium high heat, cook eggs one at a time in 1 tsp. of melted butter until “sunny side up”, with the white fully cooked and the yolk runny. Transfer each egg to a sheet pan (lined with a silpat) and keep warm in the oven for assembly.

4) Combine maple syrup and sriracha; set aside


1) Place a hot dog in each bun.

2) Set bacon alongside the hot dog.

3) Line up 5 tots per dog and press lightly with the edge of a chef knife. Place line of tots on the dog

4) Spread 1T of maple-sriracha along the tots

5) Top with fried egg and sprinkle with salt and pepper.

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