8 slices bacon
1 pound hot dogs, cut into 1-inch pieces on the diagonal
1 small onion, halved and sliced
1 14 ounce can sauerkraut, drained
1/2 teaspoon caraway seeds
2 tablespoons finely chopped onion
2 24 ounce containers prepared mashed potatoes
2 tablespoons unsalted butter, cut up
1/8 teaspoon paprika
Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes, until crisp. Remove bacon and all but 1 tablespoon of the drippings. Cook hot dogs and onions in skillet for 8 minutes, until browned, stirring occasionally. Add sauerkraut and caraway seeds; cook 5 minutes, until most of the moisture is cooked away. Crumble bacon and stir in.
Spread mixture into prepared dish. Mix chopped onion into potatoes. Spread evenly over hot dog mixture. Dot with butter; sprinkle with paprika.
Bake at 350 degrees F for 33 minutes or until browned. Cool 10 minutes; serve.