New Jersey Italian Hot Dog

Ingredients

• 0.3 cup olive oil extra virgin 
• 4 servings salt 
• 2 pounds potatoes peeled cut into 1/2 inch chunks
• 2 medium pasilla peppers green sliced into strips
• 1 large onion white yellow sliced into strips
• 1 teaspoon a mixture of oregano italian
• 8  beef hot dogs with natural casings
• 4  sandwich buns 
• 4 servings mustard 

Equipment

• bowl
• frying pan
• grill
• spatula

Directions

1. Fry the potatoes:
2. Heat the olive oil in a large frying pan or skillet or griddle until it shimmers.
3. Put the potatoes in the pan in one layer and fry on medium-high heat for 2-3 minutes without touching them.
4. Use a metal spatula to scrape the potatoes off the bottom of the skillet, flipping them.
5. Sprinkle salt over the potatoes, and cook for another 2-3 minutes without touching them.
6. Brown the peppers and onions, add back the potatoes:
7. Remove the potatoes, which should be partially browned, to a bowl and set aside. Increase the heat to high and add the peppers and onions. Arrange evenly in the pan and cook for 2-3 minutes without touching them.
8. Sprinkle salt over them, then flip and cook for another 2-3 minutes untouched. There should be some browned and even blackened bits here and there.
9. Add the Italian seasoning and the potatoes to the pan, stir to combine and cook over medium-high heat until they are soft and nicely browned, about 8-10 minutes.
10. Heat a grill or a frying pan to cook your hot dogs; don't boil your dogs for this recipe. Grill or fry until they are done to your liking and set aside.
11. Assemble: Liberally smear mustard on both sides of the sandwich roll.
12. Add two hot dogs per roll and top with as much of the potatoes, peppers and onions as will fit.
13. Serve at once.