POTATO CORN DOG RECIPES

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SIMPLY HASH POTATO-CORN DOG #5FIX RECIPE - FOOD.COM



Simply Hash Potato-Corn Dog #5FIX Recipe - Food.com image

5 Ingredient Fix Contest Entry. This dish is popular with both children and adults,and it makes a great snack! The crispy texture of the fried potato contrasts nicely with the soft texture of the corn dog.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 corn dog

Number Of Ingredients 5

2 cups Simply Potatoes® Shredded Hash Browns
1 1/4 cups buttermilk pancake mix
3 beef frankfurters
1/2 cup water
vegetable oil

Steps:

  • ( Prep. ).
  • 1. Cut the frankfurters in half.
  • 2. Insert wooden sticks into frankfurters.
  • 3. Coat "Shredded Hash Browns" lightly with pancake mix.
  • 4. Heat vegetable oil for frying.
  • ( Cook ).
  • 1. Mix and stir 1 cup Pancake mix and 1/2cup water.
  • 2. Roll the frankfurters in batter.
  • 3. Attach the coated "Shredded Hash Browns" around the frankfurters.
  • 4. Fry corn dogs until lightly browned, about 2~3minutes.
  • * Enjoy " Simply Hash Potato -Corn Dog".

Nutrition Facts : Calories 90.9, FatContent 6.5, SaturatedFatContent 2.5, CholesterolContent 12.5, SodiumContent 324.5, CarbohydrateContent 4.6, FiberContent 0.2, SugarContent 0, ProteinContent 3.2

POTATO DOGS | IDAHO POTATO COMMISSION



Potato Dogs | Idaho Potato Commission image

Provided by Dan Whalen

Number Of Ingredients 16

<span class="s1">&frac14; cup mayo</span>
<span class="s1">2 tablespoons mustard</span>
<span class="s1">2 tablespoons sambal chili paste</span>
<span class="s1">1 tablespoon sweet relish</span>
<span class="s1">1 tablespoon ketchup</span>
<span class="s1">3 large Idaho&reg; russet potatoes</span>
<span class="s1">olive oil</span>
<span class="s1">salt</span>
<span class="s1">&frac14; cup chopped scallions</span>
<span class="s1">&frac12; cup grated Parmesan cheese</span>
<span class="s1">1 egg</span>
<span class="s1">&frac12; cup breadcrumbs</span>
<span class="s1">&frac14; cup sour cream</span>
<span class="s1">vegetable oil</span>
<span class="s1">4-5 hot dogs, cut in half</span>
<span class="s1">8-10 popsicle sticks</span>

Steps:

  • 1. To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use. 2. Preheat oven to 350°F. 3. Using a fork, poke a few holes into each potato. Rub the potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about an hour until tender. 4. Preheat about 3? of vegetable oil in a heavy bottom pot to 375°F. 5. Peel the potatoes and run them through a potato ricer into a large bowl. 6. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. 7. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth but not too wet. It should be stiffer than mashed potatoes. 8. One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about ¾ of the way through the dog. 9. Take about ¼ cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs. 10. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt. 11. Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

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