Classic Chicago Hot Dog
AmericanBeefEasy20 minBy Northstar
Ingredients
Servings
4
- 8 each Vienna all-beef hot dogs
- 2 lb Idaho potatoes, unpeeled, cut 3 inches x 1/2 inch
- 8 each hot dog buns with poppy seeds
- 1 cup minced onions
- 1 cup fresh tomatoes, brunoise, seeded
- 1 cup yellow mustard
- 1 cup sweet pickle relish
- 1 tbsp sport peppers to taste
- 1 tsp celery salt
- 2 cup oil for frying
Instructions
- 1
Fill a stock pot 3/4 full with water and bring to a boil. Add the hot dogs, reduce to a simmer, cover, and cook until plump, about 6 to 8 minutes.
- 2
Meanwhile, fry the potato fries in hot oil at 360°F (182°C) until golden brown, about 4 to 6 minutes, stirring occasionally. Drain on paper towels and season with salt and pepper.
- 3
Place the hot dogs in the poppy seed buns.
- 4
Top each hot dog with 2 tablespoons each of minced onions, brunoise tomatoes, yellow mustard, and sweet pickle relish.
- 5
Add sport peppers to taste and sprinkle a little celery salt on top.
- 6
Wrap each hot dog and fries tightly in deli wrap and serve immediately.
Tags
american