Skip to main content

Jersey Style Hot Dogs

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.


I can't believe we're halfway through #BBQWeek already!  I'm pinning and printing recipes like crazy, and I hope you are too.  My recipe for today is another winner from Taste of Home, Jersey Style Hot Dogs.   Hot dogs are  such an easy meal to whip up, but they're a tough sell for my guys.  I'm constantly looking for ways to switch them up.  I love peppers and onions with Italian sausage, so I knew this would be a hit too.

I only made one change to the recipe, and that was the type of potatoes.  I had an overload of red potatoes on hand, so that's what I used. Some people look at the picture and see pickles.  Maybe it will be the next internet sensation, like the "What color is the dress?" thing that was going around a while back.  Do you see pickles or potatoes? Okay, maybe not. LOL


I loved that this is done in a foil pan, you could also use a grill basket if you have one.   I prefer "New England Style" rolls, and I buttered the sides and grilled them until they were golden brown. I loved all the textures and flavors in these, and I definitely will be making them again! Thank you so much to Suzanne B. for sharing her recipe!

Still lots of time left to enter the #giveway, so be sure to check out the details below, as well as what my fellow #FestiveFoodie friends made today!


Jersey Style Hot Dogs


Author:

ingredients:

  • 6 medium Yukon Gold potatoes (about 3 pounds), halved and thinly sliced
  • 3 large sweet red peppers, thinly sliced
  • 3 large onions, peeled, halved and thinly sliced
  • 1/3 cup olive oil
  • 6 garlic cloves, minced
  • 3 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 12 bun-length beef hot dogs
  • 12 hot dog buns, split

instructions:

How to cook Jersey Style Hot Dogs

  1. In a large bowl, combine potatoes, red peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat.
  2. Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat.
  3. Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted. Place hot dogs and potato mixture in buns. Serve with remaining potato mixture.
  4. Yield: 12 servings (10 cups potato mixture).
Source: http://www.tasteofhome.com/recipes/jersey-style-hot-dogs
hot dogs, potatoes,
lunch, dinner
American
Created using The Recipes Generator
a Rafflecopter giveaway

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.


#BBQWeek Recipes

See what the bloggers served up Wednesday for #BBQWeek

Charred Corn Salsa by The Freshman Cook  
 Everything Bagel Pasta Salad by Hezzi-D's Books and Cooks
 Grilled Asparagus Salad by Cindy's Recipes and Writings Grilled Chicken Tikki Tacos by A Kitchen Hoor's Adventures
 Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
 Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
 Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice  
Real Hawaiian Macaroni Salad by Jonesin' For Taste
 Jersey Style Hot Dogs by Jolene's Recipe Journal 
 Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
Texas-Style Smoked Beef Ribs by Palatable Pastime






Comments

  1. I'm not a huge fan of hot dogs, but this is definitely something I would like.

    ReplyDelete
  2. I love that you used grilled New England rolls. Peppers and onions really sound good too!

    ReplyDelete
  3. I've never tried dogs this way, but would certainly line up for one or three.

    ReplyDelete
  4. Never had a Jersey style hot dog but I definitely think it's time to change that. I love this!!

    ReplyDelete
  5. What a delicious way to up your hot dog game!

    ReplyDelete
  6. Is there anything better than trashed up summer snack food???

    ReplyDelete
  7. I've never heard of potatoes on a hot dog - intriguing!
    And yes, totally need to grill that hot dog bun! They're the best that way :-)

    ReplyDelete
  8. I have never had a Jersey style dog but would certainly love to try one! These look great!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another