Potato Hot Dog Soup Recipes

HOT DOG POTATO SOUP

Steps:

• In a large microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8-10 minutes or until heated through, stirring every 2 minutes.

HOT DOG SOUP

Steps:

• Place the onion and margarine in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the potatoes and enough water to cover. Bring to a boil. Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. Simmer 30 minutes, or until potatoes are tender.

POTATO HOT DOG SOUP

Steps:

• Peel and cube potatoes, put in pot, add enough water to just completely cover potatoes.
• Sprinkle dill weed over potatoes and boil until potatoes are done but not overdone.
• While potatoes are boiling, hard boil 6 eggs. Peel then chop.
• When potatoes are done, DO NOT DRAIN THEM! Add whipping cream to pot ( more or less to your taste).
• Add chopped eggs to pot.
• Slice all hot dogs into pot.
• Turn on low heat and stir just until soup is warmed, careful not to scorch or overheat.
• Add about a tablespoon of vinegar to pot and stir.
• When ready to eat, I have a water bottle with vinegar in it for this meal so individuals can add more directly to their bowl.
• You can adjust all measurements to make as little or as much as you'd like.

HOT DOG POTATO SOUP

Steps:

• In a large microwave-safe bowl, combine all the ingredients.
• Cover and microwave on high for 8 to 10 minutes or until heated through, stirring every 2 minutes.

HOT DOG SOUP

Steps:

• In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.

KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY

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!

HOT DOG A LA POTATO

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.

SKILLET HOT DOG-POTATO DINNER

Steps:

• In 10-inch nonstick skillet, stir sauce mix (from box), hot water and milk until well blended. Add potatoes (from box); stir well to combine. Heat just to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Uncover; stir in hot dogs and frozen corn; cook 6 to 8 minutes, stirring occasionally, until potatoes are tender and hot dogs and corn are heated through.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.