Grate your potato and place into a sieve then run cold water over them, agitating them with your hands until the water flows clear. Remove potatoes to a clean towel and get them as dry as possible. The goal is to rinse off as much starch as possible so you can get some nicely browned potatoes.
With a little oil (roughly 1 tsp should be enough) in a non-stick skillet, brown the potatoes into hash browns then set aside.
In the same skillet, prepare the bacon and cook until crispy then set aside until cooled and ready to chop.
Prepare your hotdogs with your preferred method.
Crack eggs into the skillet and cook, sunny side up until the egg whites are set and cooked through.
To assemble, sprinkle shredded cheese over toasted hot dog bun and top with cooked hotdog. Top with hash browned potato, sprinkle on the chopped tomato and Wickles Okra then lay on top of that one egg per hot dog, and crumbled bacon.