Hot Dogs and Mash recipe

Hot Dogs and Mash recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

This is a great after-school snack that the kids will love. The recipe can also be made in the microwave.

92 people made this

IngredientsServes: 4

  • 4 hot dogs
  • 250g ready-made mashed potatoes
  • 4 slices processed cheese, such as Kraft singles

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 180 C / Gas 4.
  2. Slit hot dogs lengthways down the centre, but do not cut in half. Spread them open and place them in a 23cm square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
  3. Bake for 10 minutes in the preheated oven. Turn the oven off and remove the dish of hot dogs. Place one slice of cheese onto each one and return them to the oven until the cheese has melted.

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Reviews & ratingsAverage global rating:(99)

Reviews in English (88)

by MariyaC

Excellent! I give it 5-stars, not because it's such an amazing dish (I mean, come on, it's just hot dogs & potatoes) but, it's so quick & easy and has so much potential for experimentation. I only had brats on hand, so I decided to stuff my mashed potatoes in the brats & poured mushroom gravy on top instead of cheese. My whole family loved it! I thought the name "sheep dogs" (as mentioned by another reviewer) was very clever for this dish. Next time I try this recipe, I may try Italian sausages with marinara & mozzarella topping (i.e. the "Italian Sheep Dog") or sour cream, bacos, green onion & shredded cheddar cheese (i.e. the "American Sheep Dog"). As for the brat . well, that'd be the German Sheep Dog :-) Just so many possibilities, and tons of fun for the kids too!-15 Apr 2005

by NJSS2000

I have been out of town for a couple of days. I got home and really wasn't in the mood to cook dinner but I found four hotdogs in the freezer so I decided to make this. My husband wasn't excited when I told him what we were having but after his first bite, he said we definitely need to have this again. My son and his friend enjoyed it too. Not gourmet, but for hot dog lovers it is something different and good.-23 Jan 2003

by ladybuggs5224

Very good, cheap, and easy. I used leftover mashed taters from last night, added some bacon, used cheddar as thats what I had on hand, and fried my dogs on both sides after cutting so they would have a nice flavor. I will totally make these again. I always have hotdogs and they were perfect to use up the left over taters and the true bonus was they were so quick to make =))-31 Oct 2009

  • Prep Time: 2 mins
  • Cook Time: 2 mins
  • Total Time: 4 mins
  • Servings: 1
  • Easy
Photo by Casey Hack

Step 1

Place tortilla wrap on a plate or flat surface.

Step 2

Cut off two edges to make the sides of the tortilla straight.

Step 3

Add cheese. Lots and lots of cheese.

Step 4

Step 5

Step 6

Roll it up and get ready to fry.

Step 7

Fill up the bottom of the pan with oil on medium-high heat. Fry until golden brown (1-2 mins).

Step 8

Place on napkin to remove extra grease, add a little salt, ketchup and mustard, and enjoy the deliciousness that is a hot dog-tortilla combo.

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  • In a medium bowl, mix the chicken with the buffalo sauce, the ranch dressing, and the cheese.
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I made these carbonara hot dogs on my stream last week, but they didn't exactly work out that day. I thought I would be able to pan fry them and create the sauce in the pan, but in the end, they fell apart a bit too much. A few days later I tried again and deep fried the dogs to keep the pasta secure on them. For the sauce, I modified a hollandaise to make it taste more like carbonara by using half butter and half pancetta fat, and adding parmesan cheese. I kept the mustard in the sauce cause it is a hot dog after all, but left out the lemon juice. Really happy with these, you can see the steam below, or keep scrolling for the recipe.

After you boil the pasta, lay about 15-20 strands on a piece of parchment paper. Then tightly roll it around the hot dog. Deep fry one at a time to seal the pasta around the hot dog. The sauce was a modified hollandaise to taste more like carbonara Serve them in a bun that has been toasted with butter, garlic powder, and Italian herbs so it tastes like garlic bread.

  • Salsa: Heat a large non-stick pan over medium-high. Add corn to dry pan. Cook, stirring occasionally, until golden, 4 to 5 min. Combine corn with tomato, cilantro, lime juice and salt in a medium bowl.
  • Guacamole: Mash avocados with lime juice, cilantro and salt in another medium bowl.
  • Top hot dogs with guacamole and salsa. Sprinkle with crumbled chips, if desired.
  • Recipe makes enough toppings for 8 hot dogs. We recommend barbecuing hot dogs for 5 to 10 min. (depending on size), until grill marks form and hot dogs are cooked through. Lightly toast buns on the grill, if desired. Serve hot.
  • Calories
  • 100,
  • Protein
  • 2 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 8 g,
  • Fibre
  • 4 g,
  • Sodium
  • 150 mg.

Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.

Nakkikastike (Finnish Hot Dogs in Sauce)

So, I don’t really know anything about this recipe. I just happened to stumble upon it when looking at funny Finnish recipes. If there are any kind Finns who would love to enlighten me on the history of this dish, I’m all ears.

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Nakkikastike (Gluten-free, Paleo, Primal)

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: Easy

2 tbsp butter or ghee, divided
1 pkg hot dogs or weiners of your choice, sliced
1/2 onion, coarsely chopped
1 carrot, coarsely chopped
2 cloves garlic, minced
2 tbsp brown mustard
1 tbsp tomato paste
2 cups chicken broth
1/2 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1 pinch nutmeg

1. In a skillet, warm 1 tbsp of the butter/ghee over med/high heat. Add the hot dogs and saute until browned, about 3 minutes. Remove the hot dogs and set aside.

2. Turn the skillet heat down to medium, and add the other 1 tbsp of butter/ghee. Add the onion and carrot saute until softened, about 5 minutes. Add the garlic and saute until aromatic, another minute, then add the mustard, tomato paste, chicken broth, salt, pepper, and nutmeg. Reduce heat to med/low and simmer until darkened, about 20 minutes.

3. Transfer to a blender and blend until smooth, then return to the skillet. Taste and add salt and pepper if needed. Add the hot dogs and simmer for another minute or two before serving.

** This dish traditionally is served with boiled potatoes, which can be cooked while the sauce is simmering. The bland taste of boiled potatoes perfectly pairs with the robust sauce. To do so, simply add some peeled potatoes to a pot of water, add 1/2 tsp of salt to the water, and boil over med heat until fork-tender, about 15 minutes. Toss with some melted butter and garnish with fresh chopped parsley if you’re up for it.

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Photo Credit: Adam Jaime on Unsplash

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Classic Coney Island Hot Dog Sauce

The hot dog—a simple bun and wiener—is a New York invention, first sold on the boardwalk at Coney Island. But coney, in lowercase, is a version of a hot dog with a soupy beef sauce and sometimes other toppings.

Although one might instantly place the coney hot dog in Brooklyn, its true origin is in Michigan. Attributed to Greek and Macedonian immigrants who came to the United States via Ellis Island, learned about the plain hot dog in New York, and then moved up north and west to settle, the coney dog is now a zealously preserved treasure in Detroit, where Greek diners serve it proudly.

Many recipes claim to be the original, with a variety of ingredients having room in the dish. Regardless of the "originality" of the recipe, all coney dogs are as delicious as the next. Our flavorful and spice-filled version is easy to prep and cook, so make bigger batches and freeze for later use. Our complete recipe has the ingredients for the sauce and the instructions for assembling these tasty dogs.

Watch the video: Gordon Ramsay Makes Quick u0026 Easy Bangers u0026 Mash. Ramsay in 10 (August 2022).