TATER DOGS

Tater Dogs image

Provided by Jackie Mento

Time 1h

Number Of Ingredients 11

4 c red potatoes, diced
3 c onion, chopped
1/4 c oil, canola
2 tsp roasted garlic salt (one of my new favorite seasonings from lawrys) or table salt
1/2 tsp crushed red pepper (more or less as to your preference)
2 tsp granulated garlic
2 Tbsp parsley flakes
1 tsp black pepper (more or less as to your preference)
mustard, spicy brown (for each sandwich)
12-24 hot dogs or italian sausages
12 soft hoagie rolls and/or pita pockets (hot dog rolls do not hold up this mixture well to me. it needs a roll with substance or a crispy pita pocket)

Steps:

1. This is a spicy potato and onion mixture that when placed on a roll with a hot dog/sausage is super tasty so adjust seasonings as you like. Start by boiling the potatoes until just tender, then drain.
2. Meanwhile saute the onions in the oil. When they are just tender add the roasted garlic salt, crushed red pepper flakes, granulated garlic, parsley and pepper.
3. Mix the seasonings together with the onions, then add the drained potatoes.
4. Split, then saute or grill the hot dogs (or sausages).
5. If using rolls, slice in half, slather with mustard and add 2 hot dogs, then top with potato onion mixture. If using pita pockets you can eat them as they are or heat the pitas first. Cut the top off and then heat carefully in an oven till slightly crispy. Then, slather mustard, add the dogs, add the potatoes and enjoy the flavor explosion. I enjoy these Tater Dogs in pita pockets as left overs. Just fill the pockets (not heated) and wrap in foil. Then when you are ready to eat, bake them in the oven for about 20 - 25 minutes for a crispy delicious hot sandwich!