Tater Dog, Dave's Tater Grill (Idaho)

Tater Dog, Dave's Tater Grill (Idaho)

Idaho is best known for its eponymous spuds, so it makes sense that representative wiener has some potatoes incorporated into the mix. Cue: the tater dog. At Dave’s Tater Grill, a food cart parked on Boise’s 6th Street between Main and Grove, late-night diners queue for shredded hash browns grilled with cheddar and jack cheeses laid on a toasted bun with a quarter-pound Nathan’s all-beef hot dog (or whatever other sausage you please) crown.

Puka Dog, Puka Dog (Hawaii)

Puka Dog, Puka Dog (Hawaii)

Essentially a larger, more interesting take on pigs in blankets, this Hawaiian specialty features a proprietary dog cradled inside freshly baked Hawaiian sweet bread. That bun, called a puka for the hole in the center, is where the shop and corresponding hot dog style get their name. Each one of these volcano-like snacks comes with choice of Polish sausage or veggie dog, garlic-lemon secret sauce (ranging in heat from mild to lava), and pick of Hawaiian fruit relish with tropical flavors including mango, pineapple, coconut and papaya. Those seeking traditional condiments can also add ketchup, yellow or Dijon mustard, sweet relish and the state's special — and addictive — Auntie Lilikoi's Hawaiian mustard.

Elk-Jalapano-Cheddar Sausage, (Colorado)

Elk-Jalapeño-Cheddar Sausage, Biker Jim's ()

From a souped-up hot dog cart on Denver's 16th Street Mall to multiple carts, a brick-and-mortar locale and a stand at Coors Field, Jim Pittenger, aka Biker Jim, has become the de facto hot dog king of the Rocky Mountains for his creative toppings and 15 gourmet different sausages. Many highlight Rocky Mountain-inspired wild game, ranging from wild boar and Southwest buffalo to rattlesnake and pheasant. None represent the Centennial State better than the spicy and savory elk-jalapeno-cheddar sausage. Guests can order it topped however they please, but the proper accoutrement for this top dog is Biker Jim's cream cheese and caramelized onion cooked in soda.

Johnsonville Morning Campers

WHAT YOU NEED

1 pkg Johnson vile Smoked Maple Flavoured Breakfast Sausages

6 hot dog buns (of choice)

2 tbsps butter

6 eggs, scrambled

1/2 cup sharp cheddar cheese, shredded

1-2 tspns oil

Optional

chopped tomato, onion, avacado, arugula

To Make

Butter both sides of each bun, set aside (reserve small portion of butter to fry eggs). In a medium size bowl, scramble 6 eggs and set aside.

In a skillet over media heat, cook 6 Smoked Maple Flavoured Breakfast Sausages in a drop of oil, rolling regularly to brown slightly and heat through (approximately 6-8 minutes). Turn off heat and keep warm in pan.

In another large skillet over medium heat, place buns in the pan and toast until golden on both sides (about 1-2 minutes) then set aside. Melt the reserved butter in the pan, pour in scrambled eggs and cook gently on medium heat, folding them over as bottom cooks until done (approximately 3-5 minutes).

In each toasted bun, spoon scrambled egg along one side, then add sausage and sprinkling of cheddar cheese.  Add other condiments or toppings to your preference.