Roasted Veggie Hot Dog Hash. This is an easy sheet pan supper sized for two that is not only delicious but very easy on the pocket book. I also consider it to be almost a store cupboard type of meal as it uses things that I usually have in my larder and refrigerator.
I adapted the recipe from a full sized one that my sister pointed me to on a blog called Lauren's Latest. I was looking for something to make for my dinner that wouldn't break the bank, but would also use up the hotdogs I had left in my fridge! Thanks sis! Hot dog hash! Color me happy!
There were a few things I really liked about this recipe, other than the fact that I could easily cut it down to a smaller size. One is that it is cooked on a baking sheet/tray! That is always a plus with me.
If I can cook everything on one pan at the same time, that's a winning situation for me. NO fuss NO muss always works for me!
Another plus was that it was relatively quick and easy to make. You simply just cut everything up and mix it with a tiny bit of oil and a few herbs/spices. Spread it out onto a baking tray and roast. (The hotdogs and peppers are added for the last part of cook time, so no worries.)
Roasted potatoes, onions and carrots? Count me in! What a beautiful balance of flavors and textures. Add to that hotdogs and peppers, and I am one very happy camper!
Another thing I really liked was that it was fairly economical. Like everyone I am astonished every time I go to the grocery store and see how much things are going up. I don't know how families are making ends meet. Recipes like this are golden at a time when your food dollar is buying less and less with each week that passes!
WHAT YOU NEED TO MAKE ROASTED VEGGIE HOT DOG HASH
Simple uncomplicated ingredients. Works for me every time!
- 1 TBS light olive oil
- 1 large baking potato, scrubbed and cubed
- 1 large carrot, peeled, halved and cut into 1/4 inch coins
- 1 small onion, peeled and diced
- 1/4 tsp smoked paprika
- 1/4 tsp dried tarragon
- salt and black pepper to taste
- 1/2 each red and green bell peppers, trimmed and diced
- 4 all beef hot dogs, cut into 1 inch slices
My baking potato was about 6-inches long and my carrot was about 9-inches long. I found that amount was more than ample for this simple recipe. I peeled my carrot, but did not peel my potato. Just as a matter of fact, you can freeze clean vegetable peels in a baggie in the freezer ready to use when you are wanting to make stock for soups, etc.
Smoked paprika and dried tarragon might not be things that everyone has in their spice cupboard. You could use regular paprika if you wanted to and dried thyme. Here in the Maritime provinces I would use summer savory. Its one of my favorite herbs and it would work very well, however I know it is not that easy to get outside of the Maritimes.
If you are worried about using up the other half of your peppers, simply dice, place on a baking tray and pop into the freezer. Once frozen you can slip them into a zip lock baggie, return to the freezer and presto! You have diced peppers ready to add to your casseroles, soups, omelets, etc.
Nothing gets wasted here. You can also freeze chopped onions in the same way.
Because I live on my own when I open a package of hotdogs/frankfurters, I take out what I need immediately and then I freeze the rest in air tight zip lock baggies, containing two hotdogs in each, at the ready for anytime I am wanting a few hotdogs.
Frozen hotdogs cut very nicely just as a matter of fact. If you have them tightly wrapped they will keep for quite a while.
HOW TO MAKE ROASTED VEGGIE HOT DOG HASH
If you can cut things into cubes and pop them onto a baking sheet and use a timer accurately, then you can easily make this tasty hash!
Preheat the oven to 425*F/220*C/gas mark 7. Line a medium baking tray with baking parchment. Set aside.
Wash your potato really well, dice and place into a bowl along with the onion, carrots, oil, smoked paprika, tarragon and salt and black pepper to taste. Toss well together making sure everything is coated with the oil herbs, and spices.
Spread out in an even layer on the baking sheet. Roast in the hot oven for 20 minutes, stirring once or twice during that time.
Remove from the oven. Add the bell peppers and hot dog slices. Toss to combine and then spread out again.
Return to the oven and roast for a further 15 to 20 minutes, at which time the peppers should have begun to char a bit and the potatoes will be golden brown. The hotdogs should have also started to roast and blister.
Remove from the oven and serve hot.
I served my hash with a side of baked beans. A salad would have probably been a better choice, but I didn't have any salad ingredients in the house. I love baked beans and they always go well on the side of dishes like this. Don't worry if you can't use the whole can, you can freeze the bit you can't eat and then use it to make a tasty soup later on.
Baked Bean Soup is a real favorite of mine. You can also throw them into pots of chili. They go really well!
This was really delicious. I loved that it also fed me several of my five a day and it didn't go overboard on the potatoes. The amount of spice and seasoning was just right. Smoked paprika can be a bit spicy. I left out the dried red chilies however, so it worked out just right. If you like hash and you like hot dogs, you will love this quick and easy meal!
BAKED CHILI CHEESE DOGS - Quick, easy delicious. Frankfurters are wrapped in a dough along with some cheese and then baked on top of a bed of delicious chili. This is a real family pleaser!
FRANK-LY CHILI - An old old recipe and store cupboard favorite. This is a real family and man pleaser as well. Hearty and delicious all you need on the side are some crusty rolls or bread.
BBQ BACON DOGS WITH ONION STRINGS - Frankfurters soaked in BBQ sauce, wrapped in bacon and grilled. Served in a soft bun with all your favorite hot dog fixings and homemade fried buttermilk onion strings. What's not to love!
Yield: 2
Roasted Veggie Hot Dog Hash (for two)
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Quick, easy, delicious. I served this with a side of baked beans for a fabulously tasty supper.
Ingredients
- 1 TBS light olive oil
- 1 large baking potato, scrubbed and cubed
- 1 large carrot, peeled, halved and cut into 1/4 inch coins
- 1 small onion, peeled and diced
- 1/4 tsp smoked paprika
- 1/4 tsp dried tarragon
- salt and black pepper to taste
- 1/2 each red and green bell peppers, trimmed and diced
- 4 all beef hot dogs, cut into 1 inch slices
Instructions
- Preheat the oven to 425*F/220*C/gas mark 7. Line a medium baking tray with baking parchment. Set aside.
- Wash your potato really well, dice and place into a bowl along with the onion, carrots, oil, smoked paprika, tarragon and salt and black pepper to taste.
- Toss well together making sure everything is coated with the oil herbs, and spices.
- Spread out in an even layer on the baking sheet. Roast in the hot oven for 20 minutes, stirring once or twice during that time.
- Remove from the oven. Add the bell peppers and hot dog slices. Toss to combine and then spread out again.
- Return to the oven and roast for a further 15 to 20 minutes, at which time the peppers should have begun to char a bit and the potatoes will be golden brown. The hotdogs should have also started to roast and blister.
- Remove from the oven and serve hot.
Thanks so much for visiting! Do come again!
As many of my readers know, around two years ago I had to make a horrendous life change, through no fault of my own. I found myself in the middle of a Global Pandemic having to leave everything I had acquired and then some from my life in the UK and make my way back to Canada.
I had been collecting cookery books since I was a girl. I had to leave all of them behind. Many of them were irreplaceable. It broke my heart, but it was what it was. I escaped with my Big Blue Binder and a copy of my own cookery book.
Since setting up my new home here in Canada, I have gone about trying to replace some of the books I left behind. Unfortunately, as I said, many are irreplaceable. I am also not stinking rich, so I have had to really pick and choose which ones I wanted to replace. Sentimentality can’t really play a role. I am having to choose only those I find useful and that I know I will use.
Today I am sharing ten baking books that I decided were worth replacing. As you know, baking is an exact science. It is the very rare person who is able to create baking recipes from scratch without any help from others. Baking books are invaluable when it comes to that.
We can put our own twists on things, but the basics are the basics and for that we need reliable backbones to work with. I believe these books are some of the best. There are others that I have that are very good, but almost impossible to get here in North America, (Like the Bero Baking Book) so I have kept the list to reflect only those books which I feel are easily to procure here in North America.
THE CAKE BIBLE, by Rose Levy Beranbaum
It covers everything from pancakes to pound cakes, butter cakes, fruit cakes, jelly rolls, ice cream cakes, wedding cakes, etc. With an extensive recipe list of frostings, fillings and toppings. Many recipes feature less sugar, low cholesterol and saturated fat, without taste compromise. There are a bazillion tips that solve all the problems you might encounter, as well as including many baking secrets and pointers guaranteeing success each and every time you bake a cake.
MARTHA STEWART'S BAKING HANDBOOK, by Martha Stewart
Huge, HUGE fan of Martha Stewart here. I have been following her since I discovered her show on the television back in the 1990's. My boss in the UK swore by her recipes, and I have to say that they are all spot on. She didn't get to be who she is by making errors. This book is a great book both for beginning bakers and expert bakers. A baking compendium packed with more than 200 foolproof recipes for the best baked goods.
Learn to bake everything from the very simple to the sophisticated, with plenty of recipes for biscuits, muffins, scones, cookies, specialty cakes, sweet and savory pies, tarts, pastries and breads.
Organized for practicality and clarity with step by step photos of many of the recipes. There are many essential culinary building blocks which can help good bakers become great bakers.
There are many time honored classics such as apple pie, marble cake and croissants as well as some newer recipes.
This book is perfect for the novice baker, or the well seasoned baker. Reliable, trustworthy and foolproof. Just what one could and should expect in a good baking book.
A PASSION FOR BAKING, by Marcy Goldman
This book is a delight on so many levels. It is a great book to take to bed and browse through and, like all good cookbooks, stays open at the page you are using. Every time I turn a page, I want to start in the kitchen immediately. Somewhat of a problem for me late at night, so I have to wait until the morning.
There is an abundance of great recipes all with beautifully photographed, mouth-watering illustrations. Breads, buns, cakes, pizza, pies, tarts, muffins, the list is endless. The bread and pizza dough recipes are divine. The early section on baking secrets is worth the price alone.
Many baking questions are addressed, as well as a multitude of professional tips.
From the book:
"Some things in the baker's kitchen are eternal. Taste, specifically great taste, is one of them. Great taste in baking is founded on three specific things: superb ingredients, proper handling, and a balanced recipe."
This recipes in this book contain all of these things in spades. Designed to help you be the best baker ever.
THE ALL PURPOSE BAKER'S COMPANION, By the King Arthur Baking Company
This is a book that should be on every baker's cookbook shelf. There are not a lot of photographs, but every recipe is sound and reliable. Great for beginner bakers, or well-seasoned ones.
King Arthur has become a cherished partner in the kitchen, not only for its sound reliable ingredients, but also it's sound reliable recipes.
With over 450 recipes for everything baked. Breakfasts, quick breads, buckles, cobblers and crisps. flatbreads and crackers, yeast breads, sour dough, cookies and bars, cakes, pies and tarts, pastries, etc.
There is a complete and extensive overview of essential baking ingredients to an explanation of the chemistry and makeup of each one. This book helps you to understand what you want to happen with your ingredients when you are baking something, why and how to get the best results.
In the UK I also had their Whole Grain Baking Book. This is on my list of books to yet acquire.
MAD ABOUT MUFFINS, by Diana Bonaparte
This is a book I have purchased three times in my life. The first time on a recommendation from a friend. The second time when I loaned it to a person and they then proceeded to lose it and finally when I returned back to Canada. Yes it is that good and a book I do not ever want to be without.
If you love muffins as much as I love muffins, this is a book you will want to have in your bookcase and I promise you it is a book you will turn to and use again and again. There is a huge variety of muffin recipes, from simple savory muffins to decadent dessert muffins, along with an abundance of hints and tips to help you bake the best muffins ever.
I have baked many of these muffin recipes multiple times, and they always turn out. I cannot recommend this book more highly if I tried. You need this book. Its that simple.
SOUTHERN BISCUITS, by Nathalie Dupree and Cynthia Graubart
If you love biscuits (and by that I mean North American Biscuits, not British cookies) then this book is a "must-have" in your cookbook library. Nathalie Dupree is the Queen of Biscuits. This book is filled with all kinds of recipes and baking secrets for every kind of biscuit imaginable. From old fashioned beaten biscuits to modern trends and ingredient combinations.
It is filled with beautiful photographs and step by steps, dozens of how to photos explaining how to mix, stir, roll and fold beautifully. You can't go wrong.
This book informs and inspires. Every biscuit recipe I have baked from it has been infallible and impeccable. I highly recommend.
PIE ACADEMY, by Ken Haedrich
I have long been a fan of Ken Haedrich's baking recipes. I had several of his baking books in the UK. This is the first one I decided to replace. I adore pie and this book contains over 250 recipes of some of the best pies imaginable, along with a multitude of hits and tips for making the best pastry, etc.
Both novice and experienced bakers can discover the secrets to baking a beautiful pie from scratch with recipes, crust expertise, hints, tips and tutorials, advice about ingredients to use and tools and much, much more. There are step-by-step photos for many.
There are recipes teaching you how to make pie dough using butter, lard or both. How to work with a variety of flours, including whole wheat and gluten free. How to roll out doughs, which pans to use, etc. with recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much, much, more.
Every recipe I have baked to date has been exceptional. This is the only pie recipe book that you will ever need. I guarantee.
BAKING AT HOME with THE CULINARY INSTITUTE OF AMERICA
This came recommended to me. It is not a book I ever had before recently. I was quite pleased with its purchase I have to say. This is a book that enables Home Bakers to follow in the footsteps of the graduates of America's leading Culinary Institute. The best of the teachings of the CIA have been distilled into it's pages. With clear concise explanations of essential baking methods designed to broaden your understanding and skills of the art of baking.
Streamlined recipes. Loads of "how-to" photographs and expert instruction. This is a great baking book for the novice who is just learning or the more knowledgeable baker who is wanting to perfect their skills.
Yeast breads, quick breads, cookies, pies and tarts, cakes and tortes, custards and puddings, frozen desserts, pastries, chocolates and confectionary, icings glazes and sauces. Techniques and recipes for each of these categories and an extensive conversion and equivalents table, plus a section dedicated to what went wrong.
BAKING FROM MY HOME TO YOURS, by Dorie Greenspan
This is a book that I have been using for baking inspiration for years and years. I used to belong to an online baking group called Tuesdays with Dorie. I forget how many members there were, but there were lots. The only qualifications for belonging were that you loved to bake and that you had your own copy of the book. Dorie Greenspan is one of the best bakers out there and she is also very personable. She had somewhat of a personal relationship with everyone who belonged to the group and knew most of us by name.
This is probably one of the better baking books out there. Dorie co-authored Baking with Julia and is the author of Desserts by Pierre Herme.
This book contains more than 300 recipes compiled from over three decades of Dorie's experience with baking (her first love) both in North America and in Europe. Not snobby in the least however, she brings a down home familiar touch that is inspirational and uplifting. It feels like you are baking with your long lost Auntie.
With numerous mouth-watering photographs and a very helpful chapter on Indispensables at the end of the book providing you with base recipes for simple basics such as pastry cream, crème fraiche, lemon curd, etc.
It is a very engaging book. I highly recommend.
MARY BERRY'S ULTIMATE CAKE BOOK, by Mary Berry
This had to make my list. I received my first copy for Christmas shortly after I moved to the UK. It is filled to overflowing with beautiful recipes from the British Doyenne of Baking, Mary Berry. If you are a fan of the British Bake Off, you will know who she is. In my opinion the show has never been the same since she left.
Mary shares the secrets of her success with over 200 recipes from the simple classics such as the Victoria Sponge, butterfly cakes and a really fabulous fruit cake, to more decadent recipes that are not only classic but sinfully indulgent. Some of my favorite cake recipes are in this book.
Yes, it is in British measurements, but that is nothing that a good pair of kitchen scales can't cope with. Once you try baking by weight, you will never want to do it any other way.
BONUS BOOK (Because I just couldn't leave it out.)
PILLSBURY, THE COMPLETE BOOK OF BAKING
This is one of the very first baking books I ever purchased. Many of the recipes which became my tried and trues, that I used to bake for my family when they were growing up, came from this book. I knew that I had to replace it so that I would still have recipes for my old favorites.
I have always felt that if you want a good baking book, go to the flour people and Pillsbury (like King Arthur) have been making and providing good flour for people for years and years.
The recipes are simple and reliable and delicious.
This is by no means a total list of my favorites. I have more baking books that I also love, the main one being my handwritten Big Blue Binder which is filled with family favorite recipes handed down through the years and recipes shared from friends.
Do YOU have a favorite baking book that isn't mentioned here? Share with us all by leaving a comment in the comments section. A joy shared is a joy doubled!
This was fun, and I hope that it was fun for you too!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
I confess in my personal life, when it comes to cooking, I can be rather lazy. Its not that I don't enjoy cooking, but if I can find a shortcut to use and still produce delicious food, I am there!
That's why I especially love sheet pan suppers. Everything cooks all on one sheet pan. Its just a matter of timing the ingredients so that everything ends up cooked and finished at the same time.
And, if you line your pan with a sheet of aluminum foil, there's very little to clean up afterwards. ALWAYS a bonus! See? Me <==== Lazy
This recipe I am sharing today for a Sheet Pan Steak and Potatoes for Two was one I adapted from a cookbook I have entitled, Scrumptious by Christy Denney, The Girl Who Ate Everything.
Its a pretty good cookbook. Everything in it looks, well . . . scrumptious! She is a much better food photographer than I am for sure! I just point, click, share and then hope that you see something tasty in what I have done!
My son is always telling me, mom, you need to do videos. But you know, there is an old saying, you can't teach an old dog new tricks, and I am an old dog at 67 years of age. I don't have it in me to jump onto another learning curve.
There are not enough hours in my day as it is to get all the things done that I want to get done, so you are just stick with my not-so-good photos and my tasty and reliable recipes.
One of my favorite things to eat is steak and potatoes. I am known to cook a really good steak. True confession here, I have never had a good, properly cooked steak in a restaurant. That says a lot about either them or me!
Probably me. It is perhaps that I can't afford to eat in restaurants that cook steak properly! haha That is probably more like it.
I was a bit curious as to whether this method of cooking steak, cut into cubes like that would result in a decent steak dinner and so I just had to try it for myself. As I am only one person however, I have small batched the recipe to feed only two!
If you want to feed more, then double or triple the ingredients, and use a much larger pan, or two sheet pans.
WHAT YOU NEED TO MAKE SHEET PAN STEAK & POTATOES FOR TWO
Simple, good quality ingredients. You can't beat them.
- 1 large baking potato
- 2 TBS light olive oil, divided
- 2 1/2 TBS grated Parmesan cheese, divided
- 2 cloves garlic, minced and divided
- salt and black pepper to taste
- 3/4 pound top sirloin steak, cut into 1 inch cubes
- 1/2 pound fresh asparagus (or green beans) trimmed
She used small red potatoes, quartered. I didn't have any so I used one large baking potato cut into 1 inch cubes. It worked very well.
I happened to have two smallish sirloin steaks that needed using up and so they worked out perfectly for this. She says you can use whatever kind of steak you want to use, but sirloin is the king.
I went with that.
I just happened to get some really decent looking asparagus, grown in Mexico alas, but it looked good and fresh. I used that, but I am thinking that green beans would also work very well.
You could use zucchini cut into finger sized chips, or brussels sprouts, halved, etc. I think both of those would be delicious. Most other vegetables would be too hard, although I do think that sweet potatoes would work fine as well instead of potatoes.
HOW TO MAKE SHEET PAN STEAK & POTATOES FOR TWO
Like I said, easy dinners like this suit me to a "T!"
Preheat the oven to 450*F/230*C/ gas mark 7. Spray a medium sized sheet pan with a lip with some non-stick cooking spray.
Wash the potato well, dry and cut into 1 inch cubes. Place the potatoes into a bowl along with 1 TBS oil, 1 TBS of the Parmesan cheese, 1/2 of the garlic and some salt and pepper to taste.
Toss well together and then spread them out on the baking tray. Roast in the preheated oven for 6 to 8 minutes, just until they are starting to brown.
To prepare the steak, cut into cube and place into a bowl along with 1/2 TBS of the oil, 1 TBS of Parmesan cheese, the remaining garlic and salt and pepper to taste. Toss well together.
When the potatoes are partially cooked and just turning, remove the tray from the oven. Push the potatoes to one side and add the steak in a single layer in the center of the pan. Lay the asparagus next to the steak.
Drizzle the asparagus with the remaining oil and sprinkle with the remaining 1/2 TBS of cheese. Season to taste with salt and pepper.
Return the baking tray to the oven and cook for a further 6 to 8 minutes, until the steak and asparagus reach your desired doneness.
Serve with some additional grated Parmesan cheese on top if desired.
As far as steak dinners go, this was pretty good. The potatoes were lovely and crispy golden brown, with the grated cheese adding a delicious Unami to the mix.
The steak was perfectly cooked. Six minutes is what I opted for rather than 8. I like my steaks medium rare. The garlic and the cheese also added a yummy savory additional layer of flavors!
What can I say about the asparagus. I simply love roasted asparagus. It is my favorite way to prepare it. I also like to drizzle it with a bit of white balsamic when done. Scrumptious. No pun intended!
I am no stranger to the sheet pan supper. I quite simply love them. Here are some other options you might enjoy!
CRISPY SHEET PAN CHICKEN MILANESE - Perfectly sized for just two people! With this one you get lovely tender, crisp golden crumb and cheese chicken breasts, flavored with garlic and lemon. With this one you also get crispy potatoes, green beans and plum tomatoes. A delicious combination.
SHEET PAN BEEF AND BROCCOLI - I confess Beef & Broccoli is one of my favorite all time Chinese entrees! This sheet pan version is a very quick, easy and simple way to make a tasty supper! No spatters to clean off the stove top, and no dishes to wash except for the eating ones? Count me in! The lush sauce acts as a marinade, which helps to tenderize the meat and penetrate it with its gorgeous flavor.
Yield: 2
Sheet Pan Steak & Potatoes for Two
Prep time: 10 MinCook time: 16 MinTotal time: 26 Min
A gourmet meal without tons of work. Tender pieces of steak, crispy brown potatoes, crispy tender asparagus
Ingredients
- 1 large baking potato
- 2 TBS light olive oil, divided
- 2 1/2 TBS grated Parmesan cheese, divided
- 2 cloves garlic, minced and divided
- salt and black pepper to taste
- 3/4 pound top sirloin steak, cut into 1 inch cubes
- 1/2 pound fresh asparagus (or green beans) trimmed
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Spray a medium sized sheet pan with a lip with some non-stick cooking spray.
- Wash the potato well, dry and cut into 1 inch cubes. Place the potatoes into a bowl along with 1 TBS oil, 1 TBS of the Parmesan cheese, 1/2 of the garlic and some salt and pepper to taste.
- Toss well together and then spread them out on the baking tray. Roast in the preheated oven for 6 to 8 minutes, just until they are starting to brown.
- To prepare the steak, cut into cube and place into a bowl along with 1/2 TBS of the oil, 1 TBS of Parmesan cheese, the remaining garlic and salt and pepper to taste. Toss well together.
- When the potatoes are partially cooked and just turning, remove the tray from the oven. Push the potatoes to one side and add the steak in a single layer in the center of the pan. Lay the asparagus next to the steak.
- Drizzle the asparagus with the remaining oil and sprinkle with the remaining 1/2 TBS of cheese. Season to taste with salt and pepper.
- Return the baking tray to the oven and cook for a further 6 to 8 minutes, until the steak and asparagus reach your desired doneness.
- Serve with some additional grated Parmesan cheese on top if desired.
Thanks so much for visiting! Do come again!
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