Summer Time Hot Dog and Fresh Vegetable Stir Fry – Perfect for Outdoor Eating

This summertime hot dog and fresh vegetable stir fry could not be easier to prepare. 

During the summer time I am always looking for simple recipes that are easy to make and lend themselves to outdoor eating.  

All that is needed when it is done is to add a side salad and serve dinner on the patio for an easy weeknight meal.

Summer is the perfect time for my hot dog & fresh vegetable stir fry.

Nothing quite says summer time like a fresh hot dog on the grill. But for tonight’s easy dinner, I wanted to take the hot dog to a bit of a new level by adding some fresh vegetables to this dish. 

I love to make this in the summer because it can be done either inside on the stove, or outside using the side gas burner on my grill, and since the oven is not used, the kitchen does not heat up.

It comes together very quickly too!

To add some healthy goodness to my hot dog recipe, I decided to add new baby potatoes, fresh baby bella mushrooms and some colorful sweet peppers from my garden.

The peppers have just started growing and are so yummy right now.

The first step is to assemble all of the ingredients.  You will also need some coarse seeded mustard and sliced green onions in addition to the ingredients pictured to finish the dish.

To start, slice your baby potatoes into fairly small pieces so they will cook quickly.    Place them in a pan of salted water and par boil for about 10 minutes until they just start to soften.

I cut my hot dogs on the diagonal into pieces about 1 inch long, and chopped then all the other veggies.

I love knowing that these fresh vegetables are going to add some healthy vitamins to a hot dog.  What a  colorful combination!When I make this recipe indoors, I use two skillets.

I cook the hot dogs and baby potatoes in one, and the vegetables in the second one and then combine the two together. 

This cuts down on the cooking time, does not crowd either pan, and also helps with the heat in the kitchen too.

It also lets me get the potatoes crispy and browned by allowing me focus on them and the hot dogs. 

When I make the dish outside on the grill, I cook the potatoes and veggies in one large skillet on the gas burner.

Then, I grill the hot dogs on the grill and then slice them afterwards, and combine.  Either way, it’s delicious!Start by adding some extra virgin oil oil to each saucepan. In one, cook the onions and garlic until they are tender and start to caramelize a bit.

Next add in your mushrooms and green pepper and sauté until they just start to soften.

At the same time, in the other pan, brown the potatoes and frankfurter pieces until the potatoes are slightly crispy on the outside and the hot dogs start to brown.

To save time in the evening,  I often do this part of the dish earlier in the day and then just warm it all up on the gas grill right before I want to eat.

When the two pans have finished cooking and everything is tender, combine the ingredients together into one pan and stir a few more minutes until everything is combined well and the flavors get well incorporated. 

Then stir in the coarse mustard and garnish with the chopped spring onions. Serve immediately with a tossed salad and some crusty bread.  

This dish is just wonderful.  It is sort of a cross between a warm potato salad and a vegetable stir fry.

And the hot dogs add a wonderful flavor to it.  The kids will love it and it’s a great way to get them to eat some nutritious vegetables.  And it makes the perfect pot luck casserole.

This is the perfect dish to enjoy on our deck overlooking my gorgeous flower gardens. What a great way to enjoy the summer time evening.  This is the reason I love to have easy recipes like this to enjoy outside!How do you like your hot dogs? Are you a purist who only wants a hot dog on a bun, or do you like to experiment with hot dogs in casseroles like I do?  Please leave your comments below.

Yield: 4

Summer Time Hot Dog Fresh Vegetable Stir Fry

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Add some color and flavor to your favorite summer hot dog with this vegetable stir fry recipe.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound of new potatoes cut into small chunks
• 1 cup of sliced baby bella mushrooms
• 1 package of your favorite beef frankfurters, cut into 1" pieces on the diagonal
• 1 medium yellow onion, chopped
• 2 cloves of garlic, finely chopped
• 2 tsp coarse seeded mustard
• 1/2 cup of sweet red and yellow peppers, sliced
• 2 tbsp of extra virgin olive oil, divided
• Kosher Salt and cracked black pepper to taste
• 2 green onions, chopped, to garnish

Instructions

1. Parboil the potato pieces in boiling salted water. Cook for about 10 minutes.
2. Don't cook them too much. You just want to reduce the time that they need in the frying pan. Drain and set aside.
3. Add 1 tablespoon of extra virgin olive oil to two skillets over medium high heat on the stove.
4. Add the sliced hotdogs and par boiled potatoes to one and the onions, garlic, mushrooms and peppers to the other.
5. Alternate between the two pans stirring until the potatoes are lightly browned, the hotdogs are browned and sizzling and the vegetables are tender and caramelized.
6. Combine the vegetables with the potatoes and hotdogs and cook a few more minutes until the flavors combine. Stir in the coarse mustard until well mixed.
7. Season with Kosher salt and cracked black pepper to taste. Garnish with the spring onions
8. Serve with a large tossed salad and some crusty bread. Enjoy!

 

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