Best Italian Hot Dogs Recipes

ITALIAN STYLE HOT DOGS

Steps:

• In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds. Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside. (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.) Set the potatoes aside, and turn the heat down to medium.
• Add the hot dogs, onions and peppers to the remaining oil in the saucepan. Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown.
• To build The Single: Cut the bread into quarters. Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half. You should be able to peel open the bread just enough to make a pocket for the dog. Mustard can be added to the inside of the bun. Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds. If the toppings are overflowing the bun, you're doing it just right. Ketchup and sprinkled red pepper flakes can be added on top. Have a fork handy!
• To build The Double: Cut the bread in half. Slice open a pocket in the middle of the half-moon. Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top!
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ITALIAN HOT DOGS

Steps:

• Grill or broil hot dog.
• Wash peel and cube potato.
• Toss potato in oil, season with salt - pepper.
• Sauté potatoes until fork tender (like home fries or they can be roasted).
• Sauté onion and pepper until tender.
• Place your hot dog in torpedo roll,.
• Top with spicy mustard, potatoes, peppers and onions.
• ENJOY!

ITALIAN HOT DOGS

Steps:

• 1. Fry potato slices in olive oil until just starting to soften; add sliced peppers and onions. Cook until all are tender. Place in a bowl and set aside.
• 2. Slice the hot dogs into 1" circles, place in the same pan and let cook until heated through and a little browned; this takes almost no time at all. Then, pour the potatoes, peppers and onions back into the pan; stir gently to combine.
• 3. Stir in tomato sauce, and seasonings; simmer until heated through.
• 4. Serve on warm Italian rolls!

HOT DOGS ITALIAN STLYE

Steps:

• Hot dogs can be boiled, but grilled is best. Clean and cut the potatoes into large wedges, skin removal is optional, then boil them till almost fully cooked, a fork goes through easily, strain them and finish cooking them on the grill with the dogs adding Olive oil as needed. Don't over boil them or they will crumble. Peppers can be cut smaller, but wedges are good too. Boil the peppers till cooked, this will remove the little sting that they have, if you enjoy that, don't fully cook them. Then the same as with the peppers, move them to the grill, next to everything and finish off their cooking in the olive oil. Take one roll, add a dog, load it up with potatoes and peppers, and there you have an Italian hot dog. Great with a few slices of white American cheese too. Yellow mustard. If you choose to add the onions, just slice thin and grill in the olive oil, no boiling needed.

ITALIAN HOT DOGS #SP5

Steps:

• Pour oil in 9x13 baking pan.
• Slice each hot dog into 8 pieces and place all in the pan.
• Cut the onions into thin slices and add to pan.
• Cut pepper into chunks and add to pan.
• Add entire bag of potatoes to pan.
• Add salt and pepper and toss to coat.
• Bake for 50 minutes at 400 degrees. Can be served with or without Italian rolls!

QUICK & EASY ITALIAN HOT DOGS

Steps:

• In large frying pan brown hot dog chunks and sliced onion in oil. Add potatoes and seasonings and keep frying on medium high till potatoes start to brown, then add roasted peppers, stirring till mixture starts to stick. Add only enough potato water to cover bottom of pan and simmer approximately 8 minutes. Serve in pocket bread or on hoagie rolls.