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.
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By Que Rico 13
on July 17, 2012
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Congratulations to the Baron for acknowledging an ignored treasure, the (Newark style Italian Hot Dog. If you can't get a real Pizza Bread, Portugese rolls will work. Ketchup is an abomination. Singles are only for very small children. Classic "whole is greater than the sum of its parts" situation.
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