Summer Time Hot Dog & Fresh Vegetable Stir Fry
the gardening cook
the gardening cook
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  • 1 pound of new potatoes cut into small chunks 1 cup of sliced baby bella mushrooms 1 package of Hebrew National Beef Franks, cut into 1" pieces on the diagonal 1 medium yellow onion, chopped 2 cloves of garlic, finely chopped 2 tsp coarse seeded mustard ½ cup of sweet red and yellow peppers, sliced 2 tbsp of extra virgin olive oil, divided Kosher Salt and cracked black pepper to taste 2 green onions, chopped, to garnish Instructions Parboil the potato pieces in boiling salted water. Cook for about 10 minutes. Don't cook them too much. You just want to reduce the time that they need in the frying pan. Drain and set aside. Add 1 tbsp of extra virgin olive oil to two skillets over medium high heat on the stove. Add the sliced hotdogs and par boiled potatoes to one and the onions, garlic, mushrooms and peppers to the other. Alternate between the two pans stirring until the potatoes are lightly browned, the hotdogs are browned and sizzling and the vegetables are tender and caramelized. Combine the vegetables with the potatoes and hotdogs and cook a few more minutes until the flavors combine. Stir in the coarse mustard until well mixed. Season with Kosher salt and cracked black pepper to taste. Garnish with the spring onions Serve with a large tossed salad and some crusty bread. Enjoy! 3.3.3070



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