Chicago Dogs
with Fries & Fixin's
The Chicago-style hot dog, red hot, or Chicago red dog - a hot dog by any other name would not taste as good. Often referred to as "dragged through the garden," the Chicago Red Hot is known for its bounty of toppings: tangy yellow mustard, diced onions, sweet pickle relish, tomato wedges, pickled sport peppers, a dash of celery salt, and a dill pickle spear. While it's typically served on a poppy seed bun, we top our plant-based version of this midwestern delicacy with a sprinkling of poppy seeds.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 2 hot dogs
- 2 hot dog buns, sliced
- 4 yellow mustard packets
- 2 sweet relish packets
- 1 yellow onion, peeled and diced
- 2 dill pickle spears
- 1 Roma tomato, cut into wedges
- 6 sport pepper
- 2 tsp poppy seeds
- 1 tsp celery salt
- 4 tsp vegetable oil
- 0.06 tsp Salt
- 0.06 tsp Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine potato, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and roast until golden brown, 25 to 30 minutes.
Heat 1 tsp vegetable oil in medium nonstick skillet over medium-high heat. Add hot dogs and cook until lightly browned on all sides, 4 to 5 minutes.
Wrap buns in damp paper towel and microwave until warmed through, 10 to 15 seconds. Divide steamed buns between serving plates. Add cooked hot dogs and top with as much mustard, relish, and onion as you'd like. Top with pickle spears, tomato, and sport peppers. Sprinkle with poppy seeds and celery salt. Serve with fries and enjoy!
Do not remove casings from hot dogs. You can also air-fry fries at 400°F for 18 to 20 minutes and hot dogs for 4 to 5 minutes; you can also cook hot dogs on the grill. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. NUTRITION NOTE: Nutrition is calculated using 1/8th tsp of celery salt & 1/8 tsp of poppy seeds.
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