New Jersey Italian Hot Dogs!
Peel 2 lb potatoes and cut into 1/2-in chunks
1
Slice 2 medium green (or 1 red & 1 gree) peppers in half. Use Scoop Loop to remove seeds, then slice into strips
2
Slice one onion
3
Heat 1/4 cup olive oil in Double Burner Grill Pan over medium-high heat. Place potatoes in pan, cooking 2-3 minutes without touching them
4
Flip potatoes, then sprinkle one teaspoon salt over them. Cook another 2-3 minutes without touching them. Remove potatoes, set aside.
5
Increase heat to high; add peppers & onions. Cook for 2-3 minutes w/o touching them. Sprinkle salt over them, then flip & cook for another 2-3 minutes
6
Reduce heat to medium-high. Add potatoes back to the pan, along with one teaspoon Italian seasoning, stir to combine. Cook for 8-10 minutes.
7
Grill hot dogs until they are done to your liking.
8
Slice round Italian loaf of bread in half, and then slice each half in the middle without cutting all the way through. Scoop some of the middle out.
9
Liberally schmear mustard on both sides of bread if you like. Add two hot dogs, and top with as much potatoes peppers and onions as will fit in.
10
What you'll need
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5-inch Santoku Knife
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Scoop Loop
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Double Burner Grill Pan
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Italian Seasoning
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