Canola oil for frying
salt, pepper, onion and garlic powder, to taste
4 hotdogs
2 medium Yukon gold potatoes, thinly sliced
1 large yellow onion, sliced in crescents
2 medium bell peppers or 8 small peppers, cleaned and cut into strips
Pizza bread or long Italian bread
Mustard and ketchup
Pour about 3” of oil and seasoning in a heavy pot and heat on medium high.
Fry potatoes in batches for about 3 minutes on each side, drain on paper towels and set aside.
Next fry peppers and onions for about 2 minutes per side, until they are soft. Drain on paper towels.
Fry hotdogs for 5 minutes, until skin starts to blister, then drain them on paper towels.
Cut the bread in half and spread both sides with mustard.
Layer with 2 hotdogs per half, then peppers and potatoes.
Add ketchup, if desired and dig in!
