Best Hash Brown Taters With Dogs Recipes

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CHEESY HOT DOG TATER TOT CASSEROLE



Cheesy Hot Dog Tater Tot Casserole image

Cheesy Hot Dog Tater Tot Casserole is pure comfort food. Sliced hot dogs, chili, tater tots, and cheddar cheese combine to make an easy and delicious meal. This redneck casserole is sure to be a family favorite.

Provided by Christin Mahrlig

Categories     Main Dish

Time 50m

Number Of Ingredients 8

8 hot dogs, (cut into 1/2-inch slices)
2 (15-ounce) cans chili (either with or without beans)
3/4 cup ketchup
1 teaspoon Worcestershire
1/2 medium onion, (finely chopped)
1/4 teaspoon crushed red pepper flakes
2 1/2 cups shredded cheddar cheese, divided
1 (28-ounce) bag frozen tater tots

Steps:

  • Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.
  • In a large bowl, combine sliced hot dogs, chili, ketchup, Worcestershire sauce, onion, and red pepper flakes. Mix well.
  • Transfer mixture to prepared pan.
  • Sprinkle 1 1/2 cups cheese on top.
  • Spread tater tots on top of cheese layer.
  • Bake for 30 minutes.
  • Sprinkle remaining 1 cup cheese on top and bake another 10 minutes.

Nutrition Facts : Calories 586 kcal, ServingSize 1 serving

HOT DOG CASSEROLE



Hot Dog Casserole image

When our children were small and I was busy trying to get all those extra things done that are part of a mom's normal schedule, I would make this quick hot dish. Kids love it.-JoAnn Gunio, Franklin, North Carolina

Provided by Taste of Home

Categories     Brunch     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1-1/2 cups 2% milk
5 medium red potatoes, thinly sliced
1 package (1 pound) hot dogs, halved lengthwise and cut into 1/2-inch slices
1 medium onion, chopped
1/3 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 334 calories, Fat 24g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 975mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

TATER DOGS



Tater Dogs image

This is a great gluten free substite for corn dogs, which is something that my 10 year old really misses. My other children love it as well. Prep is a little time consuming, but very worth it.

Provided by Chey4961

Categories     Kid Friendly

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 cup rice flour or 1/2 cup tapioca flour
1 lb instant potato flakes
1 cup powdered milk
1 tablespoon sugar
22 ounces hot water (as hot as you can stand to put your hands in)
8 hot dogs

Steps:

  • Cut hot dogs into thirds.
  • mix first five ingredients together untill well combined.
  • Form a 1/8 to 1/4 inch layer of dough around each hot dog.
  • Deep fry on medium heat until golden brown, watch carefully as these burn easily.

Nutrition Facts : Calories 942, Fat 35.9, SaturatedFat 16.1, Cholesterol 78.7, Sodium 1269.4, Carbohydrate 127.1, Fiber 8.3, Sugar 22.5, Protein 29.2

HOT DOG TOTS RECIPE BY TASTY



Hot Dog Tots Recipe by Tasty image

Here's what you need: hot dogs, potato, salt, water, parmesan cheese, flour, dried oregano, oil

Provided by Dhruv Vohra

Categories     Snacks

Yield 20 tots

Number Of Ingredients 8

5 hot dogs, each cut into 4
2 lb potato, peeled
1 tablespoon salt
water
1 cup parmesan cheese
2 tablespoons flour
1 teaspoon dried oregano
oil

Steps:

  • Cut hot dogs into pieces.
  • To a large saucepan add potatoes, salt and add water until potatoes are just covered.
  • Bring the water to a boil and cook until potatoes are fork tender.
  • Remove potatoes to a colander and run under cold water to cool.
  • Pour out onto a dish towel and dry potatoes thoroughly.
  • Using a cheese grater, shred the potatoes into a large bowl.
  • Add parmesan, flour and oregano to the shredded potatoes. Mix together.
  • Form the mixture around hot dog pieces to form tots. Freeze formed tots for 30 minutes.
  • In a large saucepan, heat oil to 345°F (175˚C). Fry the tots, in batches, until browned on all sides. Remove to a paper towel lined plate. Sprinkle with additional salt.
  • Serve with your choice of dipping sauces.
  • Enjoy!

Nutrition Facts : Calories 126 calories, Carbohydrate 10 grams, Fat 7 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

DOGS AND TATERS



Dogs And Taters image

Make and share this Dogs And Taters recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

6 beef hot dogs, sliced
4 tablespoons oil
1/2 cup chopped onion
1 teaspoon garlic salt
1/2 teaspoon pepper
4 large potatoes, peeled and diced
2 ounces shredded cheddar cheese

Steps:

  • In large skillet, saute dogs in oil until browned.
  • Add onion, garlic salt, and pepper; cook 1 minute.
  • Add potatoes and cook on med, turning potatoes occasionally.
  • Continue cooking until potatoes are tender and browned.
  • Sprinkle with cheese.
  • Cover and let the cheese melt into the potatoes.

SCALLOPED TATERS



Scalloped Taters image

This creamy and comforting slow-cooked side tastes great with almost any main dish and is a snap to assemble with convenient frozen hash browns. It's a good way to make potatoes when your oven is busy with other dishes. -Lucinda Wolker, Somerset, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 12 servings.

Number Of Ingredients 9

1 package (2 pounds) frozen cubed hash brown potatoes
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups whole milk
1 cup shredded cheddar cheese
1/2 cup plus 1 tablespoon butter, melted, divided
1/4 cup dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup crushed cornflakes

Steps:

  • In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into a greased 5-qt. slow cooker. Cover and cook on low until potatoes are tender, 3-4 hours. , Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350° until golden brown, 4-6 minutes. Stir the potatoes; sprinkle with crumb topping.

Nutrition Facts : Calories 234 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 500mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

HASH BROWN TATERS WITH DOGS



Hash Brown Taters with Dogs image

I enjoy this casserole! It's a any easy dish to put together. (Just be sure to allow time for the hash browns to thaw, before assembling this dish together.)

Provided by Cindi Bauer

Categories     Casseroles

Number Of Ingredients 8

5 cups frozen hash browns, thawed (5 cups = 16 oz.)
1 can (10-3/4 oz.) cream of mushroom soup, (*see note)
1 cup sour cream
1 cup (4 ounces) shredded cheddar cheese, divided
1 (3 oz.) pkg. french-fried onions
1/2 tsp. salt
1/4 tsp. pepper
8 jumbo size franks, cut lengthwise (but not all the way through)

Steps:

  • 1. Combine potatoes, soup, sour cream, 1/2 cup shredded cheddar cheese, salt and pepper. Spread in a greased 2-1/2 to 4-quart size baking dish. (I used a 4-quart size oval baking dish).
  • 2. Top with the partially sliced franks (slice size up).
  • 3. Cover, and bake 30 minutes in a 400 degree oven. (I did not cover the casserole, and it turned out great! But I think that's because I used jumbo sized franks, so they didn't over bake).
  • 4. Remove, uncover, and top with the other 1/2 cup of shredded cheddar cheese, and the French fried onions.
  • 5. Place casserole back in the oven, (uncovered) and continue baking for 2-3 more minutes. (Just until the cheese has melted, and French Fried Onions are lightly browned).
  • 6. *Note: You can substitute soups in this recipe. You could use either cream of celery or cream of chicken soup, in place of the cream of mushroom soup.

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