Italian Style Hot Dogs - cooking oil

Method

• In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds.
• Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside.
• (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.)
• Set the potatoes aside, and turn the heat down to medium.
• Add the hot dogs, onions and peppers to the remaining oil in the saucepan.
• Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown.
• To build The Single: Cut the bread into quarters.
• Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half.
• You should be able to peel open the bread just enough to make a pocket for the dog.
• Mustard can be added to the inside of the bun.
• Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds.
• If the toppings are overflowing the bun, you're doing it just right.
• Ketchup and sprinkled red pepper flakes can be added on top.
• Have a fork handy!
• To build The Double: Cut the bread in half.
• Slice open a pocket in the middle of the half-moon.
• Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top!
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.