Chicago Style Hot Dogs and Fries
photo by Bergy
- Ready In:
- 8 beef hot dogs, Vienna
- 2 lbs idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick washed and towel dried)
- 8 hot dog buns
- 1 cup onion, chopped
- 1 cup fresh tomato, seeded and cut into wedges
- 1 cup yellow mustard
- 1 cup sweet pickle relish
- 8 pickle spears, kosher-style
- hot pepper, to taste (Sport peppers)
- celery salt, to taste
- Preheat the fryer.
- Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
- Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top.
- Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
- Game Time!
Questions & Replies
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I love the condiments on this hot dog and I did add the hot peppers. What I missed was a toasted bun and the hotdog pan browned after boiling it. Unfortunately I didn't have a poppyseed bun but it was a good Portuguese roll that I used. I didn't deep fry the potatoes I did them as oven fries and for the salt I used Alpine smoked salt Mmmmmm. Thanks Rita this worked right in with March TOTM subject