Italian Hot Dog Recipe

Ingredients

• Vegetable oil, for frying and for the grill
• 6 all-beef hot dogs
• 1 1/2 pounds potatoes, quartered and sliced crosswise
• 1/2 teaspoon kosher salt, or to taste
• 1 medium onion, sliced
• 1 medium green bell pepper, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• 1 teaspoon Italian seasoning
• 1/4 teaspoon freshly ground black pepper, or to taste
• 4 tablespoons spicy brown mustard, more as needed
• 6 large hot dog buns, torpedo rolls, or pizza bread, toasted if desired
• Steps to Make It
• Gather the ingredients.
• Prepare a medium (350°F to 375°F) gas or charcoal outdoor grill fire, or indoor grill pan. Lightly oil the grill. Grill the hot dogs, turning frequently until charred on all sides, 5 to 7 minutes. Remove the hot dogs to a platter and keep warm.
• Add about 1/2 inch of oil to a large deep, heavy-duty skillet. Heat to 350 F over medium-high heat. Add the potatoes in batches, if necessary, and fry, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn and continue to cook until golden brown and tender, 2 to 3 minutes longer.
• Drain on paper towels, then sprinkle lightly with salt.
• Remove all but 2 tablespoons of the frying oil from the skillet. Add the onions, peppers, and Italian seasoning. Cook, stirring frequently, until softened, 5 to 7 minutes.
• Return the potatoes to the pan. Adjust the seasoning with salt and pepper.
• Spread some of the mustard on the bread, then place a hot dog on each. Top with the potatoes, onions, and peppers. Finish with extra mustard, if desired. Serve immediately.
• Tips
• If using a round loaf of pizza bread or muffuletta bread, cut it into quarters, slice each quarter to make a pocket, and fill with the hot dog and toppings.
• To make a “double” Italian hot dog, add 2 hot dogs to a large roll or half of a round pizza loaf.