A New Jersey classic hot dog, with fried potatoes, peppers and onions, served with deli mustard on a hoagie roll.
INGREDIENTS of Jersey-Style Hot Dogs(American)
- 1/4 cup extra virgin olive oil
- 2 pounds potatoes, peeled and cut into 1/2 inch chunks
- 2 medium green peppers, sliced into strips
- 1 large yellow or white onion, sliced into strips
- 1 teaspoon Italian seasoning, or a mixture of oregano, basil and rosemary
- 8 beef hot dogs, preferably with natural casings
- 4 sandwich buns
Also Read: Southwestern Nachos(American)
METHOD of Jersey-Style Hot Dogs(American)
- Fry the potatoes: heat the olive oil in a large skillet or frying pan or hot plate until it sparkles. Put the potatoes in the pan in a single layer and fry over medium-high heat for 2-3 minutes without touching them. Use a metal spatula to scrape the potatoes from the bottom of the pan, turning them over. Sprinkle salt over the potatoes and cook for another 2-3 minutes without touching them.
- Brown the peppers and onions, add the potatoes: Remove the potatoes, which should be partially golden, in a bowl and set aside. Increase the heat to high and add the peppers and onions. Arrange evenly in the pan and cook for 2 to 3 minutes without touching them. Sprinkle salt on them, and cook for another 3 minutes without touching them. There should be browned and even blackened pieces here and there. Add the Italian seasoning and the potatoes to the pan, stir to combine and cook over medium-high heat until tender and golden brown, about 8 to 10 minutes.
- Grill the hot dogs: heat a grill or a pan to cook your hot dogs; do not boil your dogs for this recipe. Grill or fry until done to your liking and set aside.
- Assembly: generously spread mustard on both sides of the sandwich roll. Add two hot dogs per roll and garnish with as many potatoes, peppers and onions as possible.
- Serve immediately.