Uruguayan Pancho Hot dog with Fries on the Side. Take a European hotdog and put it in a Vienna bun, load it up with condiments like mustard, corn, onions, relish, cheese, and salsa golf, oh yeah a side of homemade shoestrings fries, and your are in for a real treat.
- 3 European wieners
- 3 Vienna hot dog buns
- pat of butter
- 1/4 cup canned corn
- 1/2 small cipollini purple onion chopped fine
- 3 Tbsp green relish
- 3 Tbsp mustard
- 1/4 cup grated Asiago cheese or your favorite melty chesse
- 3 Tbsp mayo
- 2 Tbsp ketchup
For the fries:
- 5 medium Russet potatoes
- 1/4 cup sugar
- 4 quarts water
- canola oil for frying
- Wash peel and cut potatoes into thin juliennes.
- Pour water into a large bowl add sugar and dissolve completely.
- Toss julienned potatoes in, stir, and place in the fridge for an hour or two.
- In a medium soup pot add in hotdogs and enough water to cover the dogs. Bring to a boil and cook for 10 minutes.
- Drain and take hotdogs and place on a baking sheet. Preheat oven to 375 degree Fahrenheit. Place hotdogs in the oven and broil for 10 minutes. In the last minute or two place buns that have been cut and buttered into the oven to get toasted and golden. Take hotdogs and buns out of oven.
- Take cut potatoes out of the fridge and drain. Place on a paper towel lined baking sheet and pat dry well.
- Pour vegetable oil into the pot, about 3-4 inches. Heat to 360 degrees Fahrenheit. Place half of the potatoes into the hot oil. Do this carefully. I used a wire strainer and slowly lowered it into the oil. Cook for 10 minutes or until a nice golden brown. Take out with wire strainer and place on a paper towel line plate or baking sheet. Sprinkle with fine sea salt and toss. Do the same for the rest of the potatoes.
- Take toasted bun and sprinkle with grated Asiago. Place wiener into bun and sprinkle some more grated Asiago. Do the same for the other wieners.
- Place on a baking sheet and into a 375 degree Fahrenheit oven. Bake till cheese melts and then take out of oven.
- In a large ramekin, whisk the mayo and ketchup together until well blended. Pour into a squeeze bottle, and set aside.
- Sprinkle some chopped purple onion onto the melted cheese and hotdog. Take the mustard and relish and spread onto each side of the hotdog. Toss on some of the corn.
- The final finishing touches, a drizzle of the salsa golf and, if you want, a nice mound of those golden fries.
- Ready to serve, with a side of fries.
You can use sausage, bratwurst, or regular hotdogs, just make sure they are nice and long so they overhang in the bun.
You can just have the fries on the side if you don't want to put some on top of your hotdog.
- Category: Main
- Method: stovetop/baked
- Cuisine: Uruguayan
Keywords: Uruguayan Pancho Hotdogs, mustard, French fries, relish, salsa golf, mayo ketchup, European wiener, Vienna bun, corn, onions,