I grew up in northern New Jersey where this way of eating hot dogs was created. My husband never had them as a kid, but has come to love them even more than I do. The combination of ingredients and flavors is simple, but just right!
—SUZANNE BANFIELD BASKING RIDGE, NJ
PREP: 20 MIN. • GRILL: 40 MIN. • MAKES: 12 SERVINGS (10 CUPS POTATO MIXTURE)
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
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.