Jersey-Style Hot Dogs
“I grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It’s a combo you’ll love.” —Suzanne Banfield, Basking Ridge, New Jersey
| Servings | Prep Time | Cook Time |
| 12servings (10 cups potato mixture) | 20minutes | 40minutes |
| Servings | Prep Time |
| 12servings (10 cups potato mixture) | 20minutes |
| Cook Time |
| 40minutes |
Ingredients
- 6 medium Yukon Gold potatoes halved and thinly sliced, about 3 pounds
- 3 large sweet red peppers thinly sliced
- 3 large onions halved and thinly sliced
- 1/3 cup olive oil
- 6 garlic cloves minced
- 3 tsp salt
- 1-1/2 tsp pepper
- 12 bun-length beef hot dogs
- 12 hot dog buns split
Portions: servings (10 cups potato mixture)
Units:
|
Ingredients
Portions: servings (10 cups potato mixture)
Units:
|
Instructions
- In a large bowl, combine potatoes, red peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat.
- Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat.
- Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted. Place hot dogs and potato mixture in buns. Serve with remaining potato mixture.
Recipe Notes
Nutrition Facts
1 serving: 453 calories, 24g fat (8g saturated fat), 35mg cholesterol, 1261mg sodium, 48g carbohydrate (8g sugars, 4g fibre), 13g protein.
