Here’s how to make an Italian classic from New Jersey. A hot dog is topped with fried potatoes, peppers and onions and served with deli mustard on a sandwich bun.
Frank always bought the newspaper and the coffee in the shop, which oddly enough wasn’t on a corner. Can’t remember why we were there at lunchtime, just that I was hungry and Frank suggested I get an Italian hot dog. Seemed like a decent idea.
When the chef handed it over the deli counter, it looked nothing like a hot dog I’d ever eaten. For starters it was on a sub reel and was huge. Four hot dogs lurked in that bun, but you could hardly see them — they were covered in a jungle of potatoes, peppers and onions that had been grilled on the deli’s flattop.
I took a bite and immediately tasted a hit of deli mustard. Then the spicy hot dog – I love this pop! You get when you bite through the casing – and eventually this odd, breakfast-like combo of potatoes, peppers, and onions. That was good! I ate the whole thing, which probably weighed almost two pounds, long before we even got home, just a few miles away.
That is my Jersey dog.
I know there are other versions, some with special bread, others where everything, including the hot dog, has been fried. I’ve even heard of some versions of this sandwich using ketchup, a condiment that will blow your mind in most parts of Jersey when paired with a hot dog. I also like these Italian hot dogs. (Except for the ones with ketchup.) But this one always reminds me of the otherwise unforgettable day I spent with my beloved stepdad a long time ago. It’s a memory I still hold on to.
More recipes for hot dog lovers
- Chicago hot dogs
- Hot dogs with spicy kimchi slaw
- Chili Dog
- Hot dog strogan monkey
- Franken and Sauerkraut Paprikash
From the editors of Simply Recipes
Italian hot dog from New Jersey
Ideally, you’ll find that special pizza bun that’s round, like a muffuletta bun. These can be hard to find, though, so use a good sandwich bun. Try to avoid a hot dog bun; they are too small for the jersey dog.
ingredients
- 1/4 Cup Extra virgin olive oil
- Salt
- 2 lb potatoespeeled and cut into 1/2 inch pieces
- 2 Middle green paprikacut into stripes
- 1 big yellow or White Onioncut into stripes
- 1 teaspoon Italian spiceor a mixture of oregano, basil and rosemary
- 8th Beef Hot Dogspreferably with natural gut
- 4 sandwich pastries
- Mustard
method
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Fry the potatoes:
Heat the olive oil in a large skillet or skillet or griddle until shimmering. Add the potatoes to the pan in one layer and fry over medium-high heat, without touching, for 2 to 3 minutes.
Use a metal spatula to scrape the potatoes off the bottom of the pan and turn them over. Sprinkle salt over the potatoes and cook without touching them for another 2 to 3 minutes.
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Fry the peppers and onions, add the potatoes again:
Place the potatoes, which should be partially browned, in a bowl and set aside. Increase the heat to high and add the peppers and onions. Arrange evenly in pan and cook without touching for 2 to 3 minutes.
Sprinkle with salt, then turn and cook untouched for another 2-3 minutes. There should be some tanned and even blackened spots here and there.
Add the Italian seasoning and potatoes to the skillet, stir and cook over medium-high heat until tender and nicely browned, about 8 to 10 minutes.
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Grill the hot dogs:
Heat up a grill or griddle to cook your hot dogs; Do not cook your dogs for this recipe. Grill or broil until done to your liking and set aside.
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Assemble:
Spread a generous amount of mustard on both sides of the sandwich buns. Add two hot dogs to each bun and top with as many potatoes, peppers and onions as you can. Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 590 | calories |
| 32g | Fat |
| 60g | carbohydrates |
| 17g | protein |
