There are some suppers that come from tight budgets and busy evenings, and somehow still manage to feel like a treat. This old skillet hot dog and potato supper is one of those practical, filling meals that stretches simple pantry staples into a hot dinner everybody will eat. It has the kind of plain good sense I remember from Midwestern family kitchens, where a cast iron skillet, a bag of potatoes, and a package of hot dogs could carry a whole table through the end of the week.
Serve this with a little yellow mustard, ketchup, or pickle relish on the side, and if you want to round it out further, a bowl of applesauce, canned green beans, or a crisp cabbage slaw fits right in. It also goes nicely with buttered bread or simple sandwich buns if you want folks to scoop some of the skillet mixture into a bun and eat it like a hearty loose sandwich.
Skillet 4-Ingredient Hot Dogs Stanbridge
Servings: 6
Ingredients
2 pounds russet potatoes, scrubbed and diced small
2 packages hot dogs, sliced into thick coins
1 large yellow onion, thinly sliced
3 tablespoons vegetable oil
Directions
1. Heat a large cast iron skillet over medium heat and add the vegetable oil. When the oil is warm, add the diced potatoes and spread them into an even layer.
2. Cook the potatoes for 12 to 15 minutes, stirring every few minutes, until they are tender inside and turning golden brown on the outside. Add the sliced onion and cook 5 minutes more, stirring, until the onion softens and starts to caramelize.
3. Stir in the sliced hot dogs and continue cooking for 6 to 8 minutes, stirring now and then, until the hot dogs are browned at the edges and everything in the skillet is nicely caramelized.
4. Spoon the mixture hot from the skillet onto plates and serve right away, with mustard or ketchup at the table if you like.
Variations & Tips
Add a little seasoning: Even though the classic version is as plain and thrifty as can be, a pinch of salt, black pepper, garlic powder, or paprika can give it a little extra lift if your pantry allows.
Use different potatoes: Russets brown beautifully, but Yukon Gold potatoes hold their shape well and give the skillet a buttery flavor. Just keep the pieces small so they cook through before the hot dogs overbrown.
Make it stretch farther: If you need to feed a few more mouths, serve the skillet mixture over toast or tuck it into hot dog buns. That was the sort of sensible trick that helped a simple supper go the distance.
Don’t crowd the pan: For the best browning, use a large skillet and give the potatoes time to sit between stirs. If they are moved too often, they will steam instead of getting those crisp golden edges.
Parboil for speed: If your potatoes are taking too long, boil the diced potatoes for 4 to 5 minutes first, drain well, and then finish them in the skillet. That little shortcut can get supper on the table in a hurry without sacrificing texture.