Jersey Style Hot Dogs

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

I can't believe we're halfway through #BBQWeek already! I'm pinning and printing recipes like crazy, and I hope you are too. My recipe for today is another winner from Taste of Home, Jersey Style Hot Dogs. Hot dogs are such an easy meal to whip up, but they're a tough sell for my guys. I'm constantly looking for ways to switch them up. I love peppers and onions with Italian sausage, so I knew this would be a hit too.

I only made one change to the recipe, and that was the type of potatoes. I had an overload of red potatoes on hand, so that's what I used. Some people look at the picture and see pickles. Maybe it will be the next internet sensation, like the "What color is the dress?" thing that was going around a while back. Do you see pickles or potatoes? Okay, maybe not. LOL

I loved that this is done in a foil pan, you could also use a grill basket if you have one. I prefer "New England Style" rolls, and I buttered the sides and grilled them until they were golden brown. I loved all the textures and flavors in these, and I definitely will be making them again! Thank you so much to Suzanne B. for sharing her recipe!

Still lots of time left to enter the #giveway, so be sure to check out the details below, as well as what my fellow #FestiveFoodie friends made today!

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Jersey Style Hot Dogs

by reviewed by Jolene's Recipe Journal May-23-2018

Ingredients
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

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.

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.

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.

Yield: 12 servings (10 cups potato mixture).

Source: http://www.tasteofhome.com/recipes/jersey-style-hot-dogs

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