Hot Dogs Potatoes And Egg Food

HOT DOG CASSEROLE

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.

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.

SIMPLE HOT DOG AND POTATO HASH

Steps:

• 1. In a large skillet, melt butter and add the olive oil.
• 2. Add the diced potatoes, sliced hot dogs, and diced onions. Sauté on low to medium heat and stir often and until potatoes and onions are cooked and browned to your liking.
• 3. Salt and pepper to taste. The key to this is the butter and olive oil combination, in which, it browns up nicely. Great with ketchup for those ketchup lovers.

EASY HOT DOGS AND POTATOES

Steps:

• Rinse potatoes and microwave for 4 minutes.
• Cube potatoes and place into skillet with olive oil.
• Sprinkle desired amount of Creole seasoning over potatoes.
• Cook potatoes until light brown.
• Add diced hotdogs and onions to skillet.
• Remove from stove when potatoes are at desired crispiness (10-15 minutes total cook time usually).

THE ULTIMATE BREAKFAST HOTDOG

Steps:

• Grate your potato and place into a sieve then run cold water over them, agitating them with your hands until the water flows clear. Remove potatoes to a clean towel and get them as dry as possible. The goal is to rinse off as much starch as possible so you can get some nicely browned potatoes.
• With a little oil (roughly 1 tsp should be enough) in a non-stick skillet, brown the potatoes into hash browns then set aside.
• In the same skillet, prepare the bacon and cook until crispy then set aside until cooled and ready to chop.
• Prepare your hotdogs with your preferred method.
• Crack eggs into the skillet and cook, sunny side up until the egg whites are set and cooked through.
• To assemble, sprinkle shredded cheese over toasted hot dog bun and top with cooked hotdog. Top with hash browned potato, sprinkle on the chopped tomato then lay on top of that one egg per hot dog, and crumbled bacon.

SCRAMBLED EGGS WITH SLICED HOT DOGS

Steps:

• Use 1 egg per 1 hot dog.
• Beat egg and add 1 tablespoon water.
• Slice hot dog into about 1/4 in slices and brown in a little vegetable oil.
• Add beaten egg and stir to scramble together.
• Add salt and pepper.
• Just before egg mixture is completely cooked remove skillet to a hot pad. This should keep the egg mixture from getting too dry.

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 HASH

Steps:

• 1) Dice hot dog into cubes and add to a skillet over medium heat with a small drizzle of oil. Cook until hot dog pieces are starting to get crispy and brown, about five minutes.
• 2) Meanwhile, dice potatoes by cutting into planks, then sticks, and finally diced. Also dice onion and mince garlic.
• 3) When hot dog is done cooking, remove and add potatoes. Add another drizzle of oil if pan is dry along with a pinch of salt. Let potatoes cook until they are starting to get crispy on the outsides, about 10 minutes. Stir once or twice as they cook.
• 4) When potatoes are almost done (Crispy but soft on the inside) add in onions and garlic and cook until veggies are soft. Stir on hot dogs at the end to reheat. Season hash with salt, pepper, and paprika.
• 5) In a separate medium skillet, add a drizzle of oil or small pad of butter and let melt over medium heat. Crack in two eggs and cook over-easy. I like to do mine sunny-side up by cooking for a minute and then putting a lid or plate on the skillet and letting the egg steam for 30 seconds.
• Serve the egg over the hash with hot sauce (or ketchup) on the side.