One Pan Hot Dogs And Fries Recipes
HOT DOG CURLY FRIES
Provided by Jeff Mauro, host of Sandwich King
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
- Mix the ketchup and jam together in a bowl and serve.
- Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
- Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.
CHICAGO STYLE HOT DOGS AND FRIES
The famous Chicago Style Hot Dog was born when street cart hot dog vendors came onto the hard times of the Great Depression. Money was scarce, but business was booming for these entrepreneurs who offered a delicious hot meal on a bun for only a nickel yes only a nickle. They'd start with a Vienna Beef hot dog, nestle it in a steamed poppy seed bun and cover it with a wonderful combination of toppings. This unique hot dog creation with a "salad on top" and its memorable interplay of hot and cold, crisp and soft, sharp and smooth, became America's original fast food and a true Chicago delight.
Provided by Rita1652
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the fryer.
- Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
- Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top.
- Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
- Game Time!
Nutrition Facts : Calories 428.6, Fat 16.7, SaturatedFat 5.9, Cholesterol 23.9, Sodium 1329.3, Carbohydrate 58.1, Fiber 5.4, Sugar 15.7, Protein 13.3
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SALCHIPAPAS (PERUVIAN HOT DOGS AND FRIES)
From tarasmulticulturaltable.com
Reviews 12Servings 2-4Cuisine PeruvianCategory Appetizer
- Fill a deep saucepan with at least 2 inches of the vegetable oil and place over medium high heat. Cover a large plate with paper towels and set aside.
- Peel and cut the potatoes into fries 1/3-1/2 inch wide, then pat dry. Once the oil is heated to about 350˚F, add the potatoes in batches. Fry until golden and transfer to the towel-lined plate.
- In a large pan, drizzle about 1 teaspoon oil over medium heat. Thinly slice the hot dogs into ovals and add to the heated pan. Cook, stirring occasionally, until heated through and golden. Add the fried potatoes, tossing to combine.
- Serve hot with a sprinkling of parsley and ketchup, mustard, aji amarillo, and mayonnaise for dipping.
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4.6/5 (5)Total Time 1 hrServings 4Calories 538 per serving
- Place the onion in a bowl with the buttermilk. Stir and marinate for 30 minutes. Heat the oil in a deep pan, then place the flour, paprika, garlic salt, pepper and salt into a small bowl. Scoop the onions out of the buttermilk and allow any excess to drip off. Transfer the onions to the flour mixture and toss together.
- Once the oil is shimmering hot, place one third of the onions in the oil. You may need to seperate the onion slices with your hands before putting in the pan as they can stick together. Cook for 2-3 minutes until golden brown, then remove with a slotted spoon and drain on some kitchen paper. Repeat until you’ve cooked all of the onions.
- Heat a griddle or skillet and brush with oil. Cook the hot dog sausages for 5-6 minutes, turning a few times during cooking, until hot throughout.
- Now it’s time to assemble. Slice open a brioche roll and place the cooked hot dog inside. Top with ketchup and mustard, then sprinkle the crispy onions on top. Scatter on the jalapenos and scallions. Repeat with the other three hotdogs and serve immediately!
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