As the 4th of July weekend approaches, it’s time to start thinking about what to cook for your holiday get-togethers. Hot dogs are one of my guilty pleasures, so I think a hot dog bar is in order. I’ve decided to do hot dogs 3 ways – I love experimenting with different toppings and condiments.
Most of these ingredients can be found at the market – read til the end to find your market shopping list!
The Ultimate Breakfast Hot Dog – From Frugal Mom, Eh
- 1 large potato, peeled
- 4 hot dogs
- 4 buns, toasted
- 4 eggs
- ¼ cup cheese, grated
- 2 slices bacon
- 1 medium tomato
- Oil for frying
- Grate your potato and place into a sieve then run cold water over them, agitating them with your hands until the water flows clear. Remove potatoes to a clean towel and get them as dry as possible. The goal is to rinse off as much starch as possible so you can get some nicely browned potatoes.
- With a little oil (roughly 1 tsp should be enough) in a non-stick skillet, brown the potatoes into hash browns then set aside.
- In the same skillet, prepare the bacon and cook until crispy then set aside until cooled and ready to chop.
- Prepare your hotdogs with your preferred method.
- Crack eggs into the skillet and cook, sunny side up until the egg whites are set and cooked through.
- To assemble, sprinkle shredded cheese over toasted hot dog bun and top with cooked hotdog. Top with hash browned potato, sprinkle on the chopped tomato then lay on top of that one egg per hot dog, and crumbled bacon.
Cuban Hot Dog – From Country Cleaver
- 1 large baguette, quartered and sliced for sandwiches
- 4 hot dogs
- 8 slices Swiss cheese, or enough to cover all sandwiches
- 1/3 c. mayonnaise
- ¼ c. yellow mustard
- ½ lb. sliced ham
- Dill Pickle Slices
- 3 tbsp. butter, melted and cooled
- *NOTE* You can grill your hot dogs prior to putting on the sandwich, or if using pre-cooked hot dogs, you can forego the grilling. It’s up to you. The panini press will heat up the dogs. We grilled ours first because we love that grilled flavor.
- Preheat your panini press to 425 degrees F. If you don’t have a panini press, preheat two heavy skillets on the stove over medium heat.
- Slice baguette for sandwiches. Spread both sides of the baguette with mayonnaise. Then layer ham, sliced pickles, hot dogs (pre-grilled or not) cut into half lengthwise, and then Swiss cheese onto one side. Top with drizzle of yellow mustard.
- Top sandwich with other side of bread.
- Using a brush, brush some butter onto the panini press and set sandwich on the press. Brush the tops of the sandwiches with butter. Close panini press. If using skillets, add some butter to the bottom of the skillet and swirl to coat the pan. Brush the tops of the sandwiches and place other skillet on top of the sandwiches to press down.
- Cook until the cheese has melted completely, the hot dogs are heated through, and the bread is golden brown. Serve immediately.
BLT Ranch Dog – From Food.com
- 6 hot dogs
- 6 hot dog buns, partially split and lightly toasted
- ¼ c. lettuce, shredded
- ¼ c. tomatoes, chopped
- ¼ c. red onion, chopped
- ½ c. buttermilk ranch dressing
- ¼ c. bacon, cooked, drained, and crumbled
- Grill the hot dogs until they are heated through, turning occasionally.
- Assemble the hot dog starting with the toasted bun and adding the shredded lettuce.
- Next add the onions and tomatoes.
- Place the hot dog on top of the onions and tomatoes.
- Drizzle with 1 Tbsp. of the ranch dressing and top with crumbled bacon.
Market Shopping List:
- Hot Dogs
- Red Onion