Recipe courtesy of World's First Italian Style Hot Dogs
40 min
20 min
4 single or 2 double sandwiches
40 min
20 min
4 single or 2 double sandwiches


  • Cooking oil, suitable for frying
  • 2 medium potatoes, cut into 1/4 to 1/2-inch rounds
  • 4 all-beef hot dogs
  • 1 medium onion, sliced
  • 1 green or red pepper, sliced
  • 1 medium round loaf of bread, from pizza dough or Italian bread
Suggested Toppings:
  • Mustard
  • Ketchup
  • Red pepper flakes


Watch how to make this recipe.

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 chef, restaurant or culinary professional. It has not been tested for home use.


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