Simple Hot Dog And Potato Hash Recipes

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

Steps:

• 1. In a large skillet, melt butter and add the olive oil.
• 2. Add the diced potatoes, sliced hot dogs, and diced onions. Sauté on low to medium heat and stir often and until potatoes and onions are cooked and browned to your liking.
• 3. Salt and pepper to taste. The key to this is the butter and olive oil combination, in which, it browns up nicely. Great with ketchup for those ketchup lovers.

Steps:

• 1. Place oil in large skillet. Add the frozen potatoes and cook 5 minutes. Add the hot dogs and cook another 3 minutes.

Steps:

• Parboil potatoes until they are starting to tender, slightly soft with a fork poke. Cool and julienne or dice. (Juliennes make it look like the "fries.").
• Cut hot dogs into "coins" about ½ inch thick.
• Heat oil in a large non-stick skillet. Add garlic and onion. Sauté over medium heat until onion starts to soften and brown, about 5-7 minutes.
• Add hot dogs, salt and pepper to taste, and any seasonings you are using. Sauté over medium heat for about 10 minutes, until hot dogs are browning.
• Add potatoes. Sauté over medium heat for 10 minutes more, until potatoes are golden and heated through.

Steps:

• Preheat oven to 375°. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. , Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. , Cover and bake until potatoes are almost tender, 65-75 minutes. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15-20 minutes.

Steps:

• In 10-inch nonstick skillet, stir sauce mix (from box), hot water and milk until well blended. Add potatoes (from box); stir well to combine. Heat just to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Uncover; stir in hot dogs and frozen corn; cook 6 to 8 minutes, stirring occasionally, until potatoes are tender and hot dogs and corn are heated through.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.