Hot Dogs & Potatoes

WOW it’s been a minute, huh guys?

I mean, it’s been quite a year… and I’m not gonna lie, things have been pretty heavy over here for the past couple of months (give or take). Thankfully, the Pascarella clan (my mom’s side) firmly operates with a “family first” mentality, especially in times of need. There’s been a lot of loss lately and, subsequently, a lot of family time. This is certainly not the first time – nor will it be the last – but I am intensely aware of how thankful I am for my big, loving, crazy Italian family.

However, the abundance of family time has prompted the introvert in me to crave some serious solitude, in an attempt to create some semblance of balance. I’m pretty sure the entire month of January was spent in seclusion — work, Peter and prior social engagements notwithstanding, of course. None of the “new year, new me” bullshit going on over here. I’m knee-deep in the throes of grief, and realize that I just need to let it work itself out on whatever timeline that might be. Some days I can function like my “normal” self (whatever that means); other days I am barely able to make it out of bed without anxiety and heartache washing over me like ocean waves relentlessly crashing into the shore.

For whatever reason, this six-month mark has been really, really tough. Like WAY harder than months three through five — combined. Not really sure why, but from everything I have read and been told, this seems to fall somewhere in the spectrum of “normal”. But again, who knows what “normal” really means these days.

Sigh.

In any case, I’ve been somewhat of a hermit lately and generally pretty unmotivated. So I was pleasantly surprised a few weekends ago when I woke up craving something delicious — and was actually motivated to make it! We were smack dab in the middle of this winter’s first (and hopefully last!) polar vortex, so comfort food was on the menu.

So you’re probably thinking, “wtf is this meal that consists only of hot dogs & potatoes, Talia?” Well, my friends, it’s only the most glorious and comforting meal on the planet… duh.

I don’t typically eat hot dogs, but when I do, they are mixed in with potatoes, peppers and onions and doused in ketchup. Does that seem like a weird combination? It probably is, but it’s one that I grew up on, and I’ve never once questioned it. This was one of my mom’s go-to meals when she didn’t have much in the fridge, and we were in need of a good grocery shopping trip. Inevitably, she always managed to find a few remaining potatoes hidden in the crisper drawer and a package of hot dogs stashed deep in the freezer. She’d toss in whatever other basic veggies she could find — usually peppers and/or onions — and voila! Dinner was done.

Funny side story: my bff/favorite lifeguard, Jodi, and I first met at our very first job out of college long, long ago. We were in the kitchen heating up our lunches one day, when Jodi stopped herself mid-story to stare at my lunch and exclaim, “OHMYGOSH IS THAT HOT DOGS & POTATOES?!!?” You see, my friends, her mom ALSO made her and her siblings hot dogs & potatoes growing up.

So it’s NOT THAT WEIRD. Other moms made it too.

When we were younger, my mom would typically use russet potatoes, hot dogs and sweet white onions. As we got older, she started to modify — sausages instead of hot dogs, sweet potatoes instead of russet and the addition of red or yellow bell peppers. She would always use whatever was on hand, and it would always be equally as delicious as the last time she made it.

Now, I make this meal on purpose, and often. I don’t typically keep hot dogs in the house, so generally use sausages instead, which I tend to stockpile and freeze when on sale. I always have sweet potatoes, and like to throw in a few russet potatoes too if I have ’em. But use what you prefer and what you have on hand — this is incredibly versatile (and forgiving).

PRO TIP: use the biggest skillet you own when making this meal. I always use my favorite 14-inch Cuisinart stainless steel skillet. I got it on Rue La La like a bajillian years ago, but now you can get it on Amazon for less than $30. The only downside is that it doesn’t come with a lid, so I’ve purchased this All Clad universal lid to use with it – the 15″ size works like a charm.

Hot Dogs & Potatoes

 

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Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hour

 

Author: Talia

Yield: 6 servings

Ingredients

• 3 sweet potatoes
• 3 bell peppers
• 3 small sweet onions
• ½ red onion
• 1 package hot dogs (I prefer Applegateor another no-nitrate brand)
• garlic powder, salt & pepper, to taste
• olive oil

Instructions

1. Cut and prep all vegetables: wash and cube the sweet potatoes; cube or roughly slice the peppers; slice the onions. Slice the hot dogs, but set them aside until later.
2. Heat 1-2 tablespoons of olive oil in a very large skillet over medium-high heat. Once oil is shimmering, turn down to medium, and add peppers and onions. Cook until the onions turn translucent, about 5 minutes.
3. Drizzle an additional 2-3 tablespoons of olive oil in the skillet; add the sweet potatoes and mix well. Cover and cook over medium/medium-low, stirring occasionally until the potatoes are fork tender, about 30-35 minutes. If you don't have a cover for your skillet, drape aluminum foil over the top to contain some of the heat. If the potatoes start to stick to the bottom of the skillet and burn, you can use a little chicken stock to deglaze the pan.
4. Once the potatoes are cooked, season with garlic powder, salt and pepper, and mix well. Add in sliced hot dogs, and cook an additional 5 minutes until everything is cooked through.
5. Serve immediately with ketchup, bbq sauce or your condiment of choice. Leftovers can be refrigerated for 4-5 days.

Notes / Variations

This meal is very versatile, so feel free to substitute whatever you have on hand. Sausages (pork or chicken) can be used instead of hot dogs; russet potatoes instead of sweet potatoes. Or use all of the above!

I recommend using a 12-inch or larger skillet for this meal - it makes a lot of food! I always use my favorite 14-inch Cuisinart stainless steel skillet. It doesn't come with a lid, so I've purchased this All Clad Universal Lid to use with it - the 15" size works like a charm.

Nutrition Information

Calories: 330 Fat: 17.2g Saturated Fat: 6.7g Carbohydrates: 35.3g Sugar: 7.2g Sodium: 874mg Fiber: 5.3g Protein: 8.8g

3.5.3251

Thanks for making it a dinnertime staple, mom.