Start off by prepping your Queso Sausage by removing it from the casing. Do this to both packs and place them into a container and hand mix for a few mins. From here, take a handful of the queso sausage and form it into the length of a hotdog and flatten it a bit, about a 1/4” thickness and put a ditch in the center, a mold for your Mozzarella cheese stick. Hand forge it together and form it into a round hot dog shape. Place it on parchment paper on top of a cutting board. Repeat this process until all of your ingredients are gone. Place it in the fridge for 25 minutes.

From here begin to prep the Breakfast Hash ingredients by dicing your petite golden potatoes and then add them to a pot of cold water, for about 20 minutes. During the 20 minutes, prep all of your veggies and onion. Get a skillet over medium heat, about 375 degrees. Add oil and butter into the skillet and let them mix for a minute.

Now, fire up the smoker and get the temp to 275-300 degrees. Once the temp hits, add the Queso Sausage Hot Dogs and let it smoke for 35-40 minutes.

During the time your dogs are smoking, add the potatoes into the skillet (be sure they are patted dry) and let them cook for 5 minutes or so, now add the diced veggies and salt. Mix and cook for a few minutes and mix, repeat until the veggies are translucent and the potatoes are crispy or golden brown. Toss in a handful of Shredded Jack cheese and turn the burner as low as you can mix together.

Check the dogs and at 165 internal temp remove them and place them on a wire rack for 6-8 minutes resting. During the resting time, add your buns to the smoker and toast them for 1 minute per side.

Open the toasted buns and add the Queso Sausage cheese-stuffed hot dog and garnish with Crema and chopped scallions. Serve the Breakfast Hash and enjoy!