Ingredients
1/4 Cup extra-virgin olive oil
8 hot dogs, thinly sliced
1 onion, chopped
1 medium red bell pepper, chopped
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 1/2 lb. Yukon Gold potatoes, peeled and cut into 1/2" pieces
Sliced green onions, for garnish (optional)
Hot Sauce, for serving (optional)
Directions
1) In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add hot dogs and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate.
2) To skillet add potatoes, onion, and bell pepper. Cover and cook over medium heat, 5 minutes. Remove lid and add remaining 3 tablespoons of oil and season generously with salt and pepper. Cook, stirring occasionally, until potatoes are golden and knife-tender, about 7 minutes more. Stir in garlic and hot dogs and cook, stirring, until warmed through, about 3 minutes more.
3) Garnish with scallions and serve with hot sauce.
Serves: 4
Prep: 20 minutes
total: 30 minutes
With this recipe you can omit the onion and pepper if your not a big fan of them. And you can substitute it with seasonings instead (chopped onion, crushed red pepper) You will also wanna double this recipe depending on how many your feeding.
