By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 4 Servings

Ingredients:

• 2 oz. canola oil
• 8 hot dogs, chopped
• 1 medium onion, chopped
• 1 1/3 cup water
• 1/3 cup milk
• 1 1/2 cup dry instant mashed potatoes
• 1 cup blue cheese crumbles
• Salt and pepper to taste

Directions:

• Heat oil in a medium pan over medium high heat until hot.
• Add chopped hot dogs, and sauté until warmed through.
• Add onions, and cook until translucent.
• Add water and bring to a simmer.
• Add milk and instant potatoes; stir to combine and bring to mashed potato consistency.
• Add blue cheese, and season with salt and pepper.  Stir to combine.
• Serve over toasted whole wheat toast points.