Easyhotdogsandpotatoes Recipes

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EASY HOT DOGS AND POTATOES



Easy Hot Dogs and Potatoes image

My girlfriends mom made this for me once and I've since mastered the recipe. I use Tony Chachere's Creole Seasoning for these and any hot dogs work fine. Yukon Gold or Red Skin Potatoes taste great with this recipe.

Provided by Nick Blue

Categories     One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 5

5 hot dogs
tony chacheres creole seasoning
5 large yukon gold potatoes
1 medium onion
olive oil

Steps:

  • Rinse potatoes and microwave for 4 minutes.
  • Cube potatoes and place into skillet with olive oil.
  • Sprinkle desired amount of Creole seasoning over potatoes.
  • Cook potatoes until light brown.
  • Add diced hotdogs and onions to skillet.
  • Remove from stove when potatoes are at desired crispiness (10-15 minutes total cook time usually).

Nutrition Facts : Calories 479.1, Fat 22.5, SaturatedFat 8.8, Cholesterol 39.8, Sodium 866.4, Carbohydrate 56.7, Fiber 5.1, Sugar 6.3, Protein 13.5

HOT DOG A LA POTATO



Hot Dog a la Potato image

This is so easy, so cheap, and filling. It is great for first time cooks, and what to do with leftover mashed potatoes. Kids can make these. You can easily make these in a microwave too.

Provided by Deb Paul

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 4

Number Of Ingredients 3

4 hot dogs
2 cups prepared mashed potatoes
4 slices American cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
  • Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 19.2 g, Cholesterol 52.6 mg, Fat 27.2 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 12.1 g, Sodium 1114.7 mg, Sugar 3.5 g

POTATO DOGS



Potato Dogs image

This twist on a corn dog uses Idaho® Russet Potatoes instead of a cornbread batter as the breading for a hot dog. The use of potatoes makes this recipe delightfully crisp on the outside and creamy and light on the inside.

Provided by Idaho® Potatoes

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

¼ cup mayonnaise
2 tablespoons mustard
2 tablespoons sambal chili paste
1 tablespoon sweet relish
1 tablespoon ketchup
3 large Idaho® Russet Potatoes
olive oil
salt
¼ cup chopped scallions
½ cup grated Parmesan cheese
1 large egg
½ cup breadcrumbs
¼ cup sour cream
8 to 10 popsicle sticks
4 hot dogs, cut in half
3 tablespoons vegetable oil

Steps:

  • To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
  • Preheat oven to 350 degrees F.
  • Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
  • Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
  • One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
  • Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
  • Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 10.5 g, Cholesterol 48.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 7 g, Sodium 615.2 mg, Sugar 3.4 g

QUICK AND EASY HOT DOGS WITH MASHED POTATOS



Quick and Easy Hot Dogs With Mashed Potatos image

This is an alternative to the traditional "hot dog and french fries" meal; not much harder to make but the taste and presentation appeal to adults as well as kids. I've found that Nathan's or Boar's Head hot dogs work best (I usually prefer Hebrew National brand but they are too dry for this recipe). And thick mashed potatoes work better than thin; the recipe calls for instant because it's quick and easy but leftover mashed potatoes are even better. I typically spoon the mashed potatoes onto the hot dogs but others may use a pastry bag and large whipped cream nozzle to ritz them up (it's pretty cool looking)

Provided by Chickermunker

Categories     < 30 Mins

Time 20m

Yield 4 Hot Dogs, 4 serving(s)

Number Of Ingredients 6

4 hot dogs (Nathan's or Boar's Head)
1/4 teaspoon ground dry mustard
1 cup instant mashed potatoes (Idahoan or preferred brand)
1/8 cup grated parmesan cheese
1/4 teaspoon ground garlic
1 dash paprika

Steps:

  • Prepare mashed potatoes according to package directions, set aside.
  • Split hot dogs lengthwise, spread open on cookie sheet (moist inner portion should be facing up).
  • Sprinkle ground mustard on hot dogs.
  • Stir cheese and garlic into mashed potatoes; spoon into split.
  • Sprinkle paprika over the top.
  • Bake at 350°F for 10 minutes; until hot.

Nutrition Facts : Calories 216.1, Fat 14.3, SaturatedFat 5.8, Cholesterol 26.6, Sodium 576.5, Carbohydrate 14.2, Fiber 1, Sugar 2.1, Protein 7.6

KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY



Korean Street Food-Style Potato Hot Dogs Recipe by Tasty image

BlackPink's Rosé loves these Korean street food-style potato hot dogs with sugar sprinkled on top! They're savory, sweet, and cheesy. What's not to love?

Provided by Jasmine Pak

Categories     Snacks

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3 tablespoons sugar
1 large egg
1 ½ cups milk
3 yukon gold potatoes, peeled, medium sized
2 tablespoons all purpose flour
vegetable oil, for frying
2 beef hot dogs
1 block mozzarella cheese
all purpose flour, for dusting
1 cup panko breadcrumbs
sugar, for serving
ketchup, for serving
Special Equipment
4 wooden chopsticks

Steps:

  • Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
  • Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
  • Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
  • Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
  • Cut each hot dog in half crosswise.
  • Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
  • Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
  • Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
  • Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
  • Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
  • Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
  • Enjoy!

Nutrition Facts : Calories 1040 calories, Carbohydrate 116 grams, Fat 42 grams, Fiber 4 grams, Protein 47 grams, Sugar 14 grams

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