Wow, what great hot dogs these New Jersey Italian hot dogs are. Fried potatoes and sausages and onions… well, you already know they’ll be good before even trying them. Italian seasoning adds great savory flavor. And last, a fantastic kick from Creole mustard (my favorite).
I used Ball Park’s new Park’s Finest Signature Seasoned beef franks and found them to have a great complimentary flavor. They have a really nice seasoning, very much like a smoked sausage. I think good bratwurst would also be great for these New Jersey Italian hot dogs. But regular good ole beef hot dogs ain’t so bad either!
Also make my oven-baked hot dogs.
New Jersey Italian Hot Dogs
- 2 tablespoons olive oil
- 2 large russet potatoes peeled and cut into 1/2" squares
- 1 medium green bell pepper sliced into strips
- 1 medium sweet onion sliced into strips
- kosher salt
- freshly ground black pepper
- 1/2 teaspoon Italian seasoning
- 4 hot dogs
- 4 hot dog buns you'll need buns that are larger than the usual hot dog bun. Bratwurst buns works great too!
- Creole mustard or whole grain
- Heat oil in a large skillet over high heat.
- Add potatoes. Spread them out evenly and let cook 2-3 minutes. Do not stir, you want them to brown.
- Flip the potatoes and again cook 2-3 minutes, undisturbed. Remove.
- Add the pepper and onion strips to the skillet. Season with salt and pepper and cook, undisturbed, for 2-3 minutes. Flip and cook 2-3 more minutes without stirring.
- Add the potatoes back to the skillet along with the Italian seasoning. Stir, reduce heat to medium, cover and let cook 8-10 minutes or until the potatoes are softened.
- Meanwhile, grill or cook your hot dogs and toast your buns, if desired.
- Slather the buns with the mustard. Add the dogs and top with the potato mixture.
Nutritional values are approximate.