Hurry-Up Hungry Man Hot Dog Hash

How’s that title for a mouthful of Hs?

Before you read this, a short announcement: I took a week off of reading/commenting on blogs because of a shoulder injury that gets aggravated from me being hunched over my laptop. I’ve tried to visit as many of y’all as I could this week but I am sure there are people I missed visiting. I am sorry and hope to get back to seeing everyone’s blogs on a regular basis!

Welcome to Week 5 of the H-E-B and ConAgra Meal Maker Challenge! This week, I am sharing a recipe from my youth.  

First, congratulations to the winner of last week’s $50 prize pack…Sara from A Tedious Life! Woo hoo! Contact me so I can get the prize pack to you, Sara!

If you want to win this week’s prize pack, leave a comment on this post. The prize pack includes a gift card (valid at central Texas H-E-B stores, a reusable shopping tote, and some great ConAgra products!) Here’s a peek into what you get:

This week I decided to use the H-E-B deal where you buy one 12 oz package of Hebrew National Franks, and you get a free 6 oz. Pam for grilling (savings of $2.47!).I also used a buy 2, get 1 free Hunt’s Ketchup (savings of $.94!)

While we are making more and more vegetarian meals in our house, we are still big hot dog eaters. I’m a Chicago native, it’s sort of a requirement! When I was first dating my husband 12 years ago, he was jonesing for some hot dogs and I offered to cook “hot dogs and fried potatoes” for him. This was a dish my mom made at least once a week when I was a child. My husband had never had it before.

When I served him this, he suddenly acquired a much bigger fondness for my mother. He loves it, and asks for it all the time. In fact, he makes it for himself some nights when the kids and I are out at activities.  And so I present, the newly-renamed Hurry Up Hot Dog Hash. It can be made on the stovetop, but it’s even better cooked on the grill in a cast iron skillet.

Hurry Up Hot Dog Hash (easily serves a hungry family of 4-6)

1 package (quantity eight) hot dogs

2 medium onions

5-6 medium potatoes

Salt and pepper to taste

Ketchup and mustard to taste

Directions:

Heat a large skillet (preferably cast iron) over high heat with a generous amount of olive oil. Peel the potatoes. Halve them lengthwise. Halve each newly-cut section lengthwise. Then chop the potatoes, cross-wise, into smallish chunks. Place the potatoes into the heated skillet and cook until well browned, turning only occasionally. Add salt and pepper to taste.

While potatoes are cooking, thinly slice the onions and then either quarter or halve the slices. When potatoes are nearly brown, add the onions and cook until they turn opaque (you might consider making an area in the center of the pan to cook the onions, pushing the potatoes to the outside edges of the skillet).

While onions are cooking, slice the hot dogs lengthwise, then lengthwise again. Then cut them crosswise into small chunks. Add to the skillet and cook until hot dogs are slightly browned. It’ll look like this (keep in mind we like our potatoes very crispy so we tend to get the food REALLY brown).

Serve with ketchup and mustard.

Don’t forget some of these other great deals going on at H-E-B right now.

1. Buy 21-23 oz. LaChoy Creation, get  a free 10 oz. La Choy Sauce (you save $1.39 – this is an online Combo Loco!)

2. Buy Banquet Family Serve entree, get 2 free Banquet fruit pies (you save $2.00 – online Combo Loco!)

Now, go leave a comment on this post for your chance to win! Only 1 more giveaway after this one!

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Tagged as: hot dogs, Mealmaker Challenge