After 2 days back in the office, Memorial weekend feels almost like a distant memory. We enjoyed a whirlwind of family adventures, AND I made these incredible
Crispy Hot Dog and Potato Kugel Cups!
Friday was the last day of school for Baby, so we started the holiday weekend with some celebratory ice cream. What better way to kick off the #99SummerDays ahead! Everyone slept in on Saturday morning, and I started the day with a little down time on the deck. Just me and my coffee. We have been lucky that the wicked summer heat and humidity has not fully set in yet, and temperatures are comfortable.
I finally forced myself out of the chair to head to the store to buy some holiday weekend staples. I was excited to find a sale on #HebrewNational hot dogs. What’s a holiday weekend without hot dogs? I scooped up a few packages, and started to think about what I could make.
Now I know, hot dogs are just perfectly fine by themselves on the grill, but I felt like making something different. I asked around to some friends, and decided to make a version of my own combining a basic Potato Kugel recipe from Melanie at From Fast Food to Fresh Food and a recipe for Individual Three Potato Kugel from Susan at The Girl in the Little Red Kitchen. Why not make a super crispy potato kugel cup and add in diced hot dogs? Hmmmmm…..sounds like it would be pretty tasty to me.
Now, I’ll be honest. I’ve never made potato kugel. It didn’t seem like it would be difficult, but I was kind of flying by the seat of my pants adding in the hot dogs.
It turns out, the hardest part of making potato kugel for me, was waiting for the potatoes to get crispy in the oven. I had some excess moisture in my mixture, so I ended up cooking the potatoes for a long time, but that was ok. The cups were super crunchy and delicious when they were finally done. Plus as an added bonus, the diced hot dog pieces around the outside of the cups were a little crispy too. I would say my first attempt at potato kugel was a success.
Sunday we spent a lazy morning in pajamas, and then headed off to a Gwinnett Braves baseball game. The Gwinnett Braves are the AAA team for the Atlanta Braves, and the stadium offers great value for family fun. The kids exhausted themselves playing in the multiple bounce houses and going down the huge inflatable slides.
The game was great, but my little one was down for the count before the bottom of the first. Bounce houses are exhausting. After a little snooze, my little monster was back to his rambunctious self and cheering on his favorite mascot, Chopper the ground hog.
At home we relaxed with an easy family dinner of grilled hot dogs on hamburger buns. I love the convenience of just tossing some #HebrewNational hot dogs on the grill, and grabbing a few cold side dishes out of the fridge. I know when I buy Hebrew National® all-beef franks, I am getting the same premium taste and high quality every time. By the way, you heard me correctly. I did say hamburger buns, because apparently if you wait until Sunday afternoon to buy hot dog buns, there won’t be any left on the store shelves. Lesson learned.
We woke to another gorgeous day on Monday with sun and a beautiful breeze, perfect for a visit to our local sprayground. If you don’t have spraygrounds near you, basically they are play areas with a variety of cool designed water sprinklers everywhere.
For me, playing in the sprinkler was one of the highlights of summer when I was a kid. This sprayground was like lawn watering sprinkler multiplied by 10 and on steroids. The kids had a ball playing in the water, and DH and I enjoyed relaxing on the side line capturing the awesome of it all with the camera.
As we wound down the last day of the holiday weekend, I was a little sad, but also knew there would be more weekends like this one to come. There are #99SummerDays, right? And of course we will be grilling more #HebrewNational hot dogs.
Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That’s our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too! www.facebook.com/HebrewNational
How did you kick off the #99SummerDays this past Memorial Weekend?
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.
- 4 large red skin potatoes
- 2 Tbs Dried Onion
- 2 eggs
- ¼ cup olive oil, plus oil for the baking dish
- ¼ tsp kosher salt
- 3 Hebrew National Jumbo Beef Franks chopped small
- Preheat oven to 350 degrees.
- Peel the potatoes and grate them either by hand or using a food processor
- Place grated potatoes in a large bowl and set aside.
- In a separate bowl, lightly beat the eggs.
- Add the olive oil to the eggs and mix lightly.
- Add the dried onion and salt to the egg/oil mixture and combine.
- Take a regular 12 cup muffin tin, and pour enough vegetable oil on the bottom of it to lightly coat each cup. This oil helps brown the outside of the kugel.
- Place the muffin tin into the pre-heated oven to heat both the oil and pan.
- While the pan is heating, drain any excess liquid from your grated potatoes. Press out as much moisture as you can. I didn’t press very hard, and ended up with excess moisture, and needed to cook my kugel cups a long time. Do not do this. Trust me. Squeeze out as much as you can.
- After removing the excess liquid, pour the egg mixture into the grated potatoes and mix until combined. I just used my hands to mix all the ingredients.
- Add the diced hot dogs to the potato mixture and combine thoroughly.
- Remove the hot, oiled pan out from the oven, and carefully spoon the potato mixture into the hot pan, being extremely cautious with the hot oil.
- Put the kugel back in to the oven and increase the temperature to 375 degrees.
- Cook for 45 minutes or until the cups of kugel are brown and crispy.