Roasted Veggie Hot Dog Hash. This is an easy sheet pan supper sized for two that is not only delicious but very easy on the pocket book. I also consider it to be almost a store cupboard type of meal as it uses things that I usually have in my larder and refrigerator.
I adapted the recipe from a full sized one that my sister pointed me to on a blog called Lauren's Latest. I was looking for something to make for my dinner that wouldn't break the bank, but would also use up the hotdogs I had left in my fridge! Thanks sis! Hot dog hash! Color me happy!
There were a few things I really liked about this recipe, other than the fact that I could easily cut it down to a smaller size. One is that it is cooked on a baking sheet/tray! That is always a plus with me.
If I can cook everything on one pan at the same time, that's a winning situation for me. NO fuss NO muss always works for me!
Another plus was that it was relatively quick and easy to make. You simply just cut everything up and mix it with a tiny bit of oil and a few herbs/spices. Spread it out onto a baking tray and roast. (The hotdogs and peppers are added for the last part of cook time, so no worries.)
Roasted potatoes, onions and carrots? Count me in! What a beautiful balance of flavors and textures. Add to that hotdogs and peppers, and I am one very happy camper!
Another thing I really liked was that it was fairly economical. Like everyone I am astonished every time I go to the grocery store and see how much things are going up. I don't know how families are making ends meet. Recipes like this are golden at a time when your food dollar is buying less and less with each week that passes!
WHAT YOU NEED TO MAKE ROASTED VEGGIE HOT DOG HASH
Simple uncomplicated ingredients. Works for me every time!
- 1 TBS light olive oil
- 1 large baking potato, scrubbed and cubed
- 1 large carrot, peeled, halved and cut into 1/4 inch coins
- 1 small onion, peeled and diced
- 1/4 tsp smoked paprika
- 1/4 tsp dried tarragon
- salt and black pepper to taste
- 1/2 each red and green bell peppers, trimmed and diced
- 4 all beef hot dogs, cut into 1 inch slices
My baking potato was about 6-inches long and my carrot was about 9-inches long. I found that amount was more than ample for this simple recipe. I peeled my carrot, but did not peel my potato. Just as a matter of fact, you can freeze clean vegetable peels in a baggie in the freezer ready to use when you are wanting to make stock for soups, etc.
Smoked paprika and dried tarragon might not be things that everyone has in their spice cupboard. You could use regular paprika if you wanted to and dried thyme. Here in the Maritime provinces I would use summer savory. Its one of my favorite herbs and it would work very well, however I know it is not that easy to get outside of the Maritimes.
If you are worried about using up the other half of your peppers, simply dice, place on a baking tray and pop into the freezer. Once frozen you can slip them into a zip lock baggie, return to the freezer and presto! You have diced peppers ready to add to your casseroles, soups, omelets, etc.
Nothing gets wasted here. You can also freeze chopped onions in the same way.
Because I live on my own when I open a package of hotdogs/frankfurters, I take out what I need immediately and then I freeze the rest in air tight zip lock baggies, containing two hotdogs in each, at the ready for anytime I am wanting a few hotdogs.
Frozen hotdogs cut very nicely just as a matter of fact. If you have them tightly wrapped they will keep for quite a while.
HOW TO MAKE ROASTED VEGGIE HOT DOG HASH
If you can cut things into cubes and pop them onto a baking sheet and use a timer accurately, then you can easily make this tasty hash!
Preheat the oven to 425*F/220*C/gas mark 7. Line a medium baking tray with baking parchment. Set aside.Wash your potato really well, dice and place into a bowl along with the onion, carrots, oil, smoked paprika, tarragon and salt and black pepper to taste. Toss well together making sure everything is coated with the oil herbs, and spices.Spread out in an even layer on the baking sheet. Roast in the hot oven for 20 minutes, stirring once or twice during that time.Remove from the oven. Add the bell peppers and hot dog slices. Toss to combine and then spread out again.Return to the oven and roast for a further 15 to 20 minutes, at which time the peppers should have begun to char a bit and the potatoes will be golden brown. The hotdogs should have also started to roast and blister.Remove from the oven and serve hot.
I served my hash with a side of baked beans. A salad would have probably been a better choice, but I didn't have any salad ingredients in the house. I love baked beans and they always go well on the side of dishes like this. Don't worry if you can't use the whole can, you can freeze the bit you can't eat and then use it to make a tasty soup later on.
Baked Bean Soup is a real favorite of mine. You can also throw them into pots of chili. They go really well!
This was really delicious. I loved that it also fed me several of my five a day and it didn't go overboard on the potatoes. The amount of spice and seasoning was just right. Smoked paprika can be a bit spicy. I left out the dried red chilies however, so it worked out just right. If you like hash and you like hot dogs, you will love this quick and easy meal!
If you are looking for more tasty ways to use up hotdogs, might I suggest the following:
BAKED CHILI CHEESE DOGS - Quick, easy delicious. Frankfurters are wrapped in a dough along with some cheese and then baked on top of a bed of delicious chili. This is a real family pleaser!
FRANK-LY CHILI - An old old recipe and store cupboard favorite. This is a real family and man pleaser as well. Hearty and delicious all you need on the side are some crusty rolls or bread.
BBQ BACON DOGS WITH ONION STRINGS - Frankfurters soaked in BBQ sauce, wrapped in bacon and grilled. Served in a soft bun with all your favorite hot dog fixings and homemade fried buttermilk onion strings. What's not to love!
Yield: 2Author: Marie Rayner
Roasted Veggie Hot Dog Hash (for two)
Prep time: 10 MinCook time: 45 MinTotal time: 55 MinQuick, easy, delicious. I served this with a side of baked beans for a fabulously tasty supper.Ingredients
- 1 TBS light olive oil
- 1 large baking potato, scrubbed and cubed
- 1 large carrot, peeled, halved and cut into 1/4 inch coins
- 1 small onion, peeled and diced
- 1/4 tsp smoked paprika
- 1/4 tsp dried tarragon
- salt and black pepper to taste
- 1/2 each red and green bell peppers, trimmed and diced
- 4 all beef hot dogs, cut into 1 inch slices
Instructions
- Preheat the oven to 425*F/220*C/gas mark 7. Line a medium baking tray with baking parchment. Set aside.
- Wash your potato really well, dice and place into a bowl along with the onion, carrots, oil, smoked paprika, tarragon and salt and black pepper to taste.
- Toss well together making sure everything is coated with the oil herbs, and spices.
- Spread out in an even layer on the baking sheet. Roast in the hot oven for 20 minutes, stirring once or twice during that time.
- Remove from the oven. Add the bell peppers and hot dog slices. Toss to combine and then spread out again.
- Return to the oven and roast for a further 15 to 20 minutes, at which time the peppers should have begun to char a bit and the potatoes will be golden brown. The hotdogs should have also started to roast and blister.
- Remove from the oven and serve hot.
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