Best 7 Redneck Fried Taters And Onions With Hot Dogs Recipes

CHEESY HOT DOG TATER TOT CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.
• In a large bowl, combine sliced hot dogs, chili, ketchup, Worcestershire sauce, onion, and red pepper flakes. Mix well.
• Transfer mixture to prepared pan.
• Sprinkle 1 1/2 cups cheese on top.
• Spread tater tots on top of cheese layer.
• Bake for 30 minutes.
• Sprinkle remaining 1 cup cheese on top and bake another 10 minutes.

HOTDOGS WITH STICKY ROASTED ONIONS

Steps:

• Heat oven to 200C/180C fan/gas 6. Wrap a whole bacon rasher around each Cumberland sausage and a half rasher around each chipolata. Spread out in 1-2 large, shallow baking trays.
• In a large roasting tin, toss the sliced onions with the oil, then roast on the top shelf of the oven with the sausages below for 20 mins. Mix together the mustard, ketchup, sugar and Worcestershire sauce with some seasoning. After 20 mins, stir this into the onions. Roast for 10 mins more until sticky, then remove from the oven and keep warm. The sausages should be cooked by now, but if they're not browned and crisp, tip off any juices and grill until done to your liking.
• Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.

HOT DOG ONIONS

Steps:

• Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.

HOT DOG TOTS RECIPE BY TASTY

Steps:

• Cut hot dogs into pieces.
• To a large saucepan add potatoes, salt and add water until potatoes are just covered.
• Bring the water to a boil and cook until potatoes are fork tender.
• Remove potatoes to a colander and run under cold water to cool.
• Pour out onto a dish towel and dry potatoes thoroughly.
• Using a cheese grater, shred the potatoes into a large bowl.
• Add parmesan, flour and oregano to the shredded potatoes. Mix together.
• Form the mixture around hot dog pieces to form tots. Freeze formed tots for 30 minutes.
• In a large saucepan, heat oil to 345°F (175˚C). Fry the tots, in batches, until browned on all sides. Remove to a paper towel lined plate. Sprinkle with additional salt.
• Serve with your choice of dipping sauces.
• Enjoy!

HARD CIDER ONIONS FOR HOT DOGS OR SAUSAGES

Steps:

• Melt butter in a large skillet over medium heat. Add onions and garlic salt; cook and stir until tender and just starting to brown, 5 to 10 minutes. Add hard cider and black pepper; simmer, covered, until flavors combine, about 10 minutes.
• Uncover skillet and cook until cooking liquid evaporates, about 5 minutes. Add sugar as needed.

NYC-STYLE HOT DOGS WITH STREET-CART ONIONS

Steps:

• First, make the onions. Heat the oil in a frying pan over a low-medium heat and cook the onions for 10-12 mins until golden and slightly charred in spots.
• Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar, if you like. Keep the onions warm if you're serving straightaway or cool and chill. Will keep in an airtight container in the fridge for up to five days. Reheat over a low heat before serving, adding a splash of water to loosen as needed.
• Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium heat. Alternatively, bring a pan of water to a simmer. Cook the frankfurters for 15 mins on the barbecue or in a griddle pan until charred, or for 8 mins in a pan of simmering water. If using a barbecue, warm the buns over the coals, if you like. Spoon a little sauerkraut into each bun, top with a frankfurter and spoon over the onions. Drizzle over some extra mustard and ketchup.

DOGS AND TATERS

Steps:

• In large skillet, saute dogs in oil until browned.
• Add onion, garlic salt, and pepper; cook 1 minute.
• Add potatoes and cook on med, turning potatoes occasionally.
• Continue cooking until potatoes are tender and browned.
• Sprinkle with cheese.
• Cover and let the cheese melt into the potatoes.