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Hot Dog Paprikash

Hot dogs get upgraded in this goulash-flavored hash.


  • 3 tablespoons EVOO or vegetable oil, plus more for drizzling
  • 3 starchy potatoes (such as Idaho or Russet), peeled, halved lengthwise and cut into 1/4-1/2-inch half-moons
  • Salt and pepper
  • 1 large onion, halved and sliced
  • 2 large cloves garlic, thinly sliced
  • About 2 tablespoons sweet paprika
  • 1 large tomato, chopped
  • 6 knockwurst, bratwurst or other fully cooked hot dog-style sausages
  • Sour cream, to taste
  • Finely chopped fresh parsley and/or dill and/or chives, for garnish


In a large skillet, heat 3 tablespoons EVOO, three turns of the pan, over medium heat, Add the potatoes and season with salt and pepper. Partially cover and cook until lightly browned, 3-5 minutes, then add the onion, garlic and paprika. Stir to combine and cook, partially covered, stirring occasionally, until the onion softens and the potatoes are tender, 10-12 minutes. Stir in the tomato after 5-6 minutes.

Meanwhile, fill a small skillet with about 1/2-inch water and heat over medium-high. Add the sausages and heat through. When the water is almost evaporated, remove the sausages and cut on an angle into pieces about 1 inch thick. Wipe the pan, add a drizzle of oil and crisp up the sliced sausages.

Stir a few spoonfuls of sour cream into the potatoes and onion, to taste, then combine with the sausages and serve, garnished with the herbs.

Rachael Ray