• 8 Turano Poppy Seed Bleacher Buns
• 8 Vienna Beef Natural Casing Hot Dogs
• 2.5 Tbsp Yellow Mustard (1tsp per hot dog)
• 8 Tbsp Vienna Beef Green Relish (1 Tbsp per hot dog)
• 8 Tbsp diced White Onion (1 Tbsp per hot dog)
• 16 Sport Peppers (2 ea per hot dog)
• 2 russet potatoes, julienned in ¼” strips
• 1 qt Canola Oil for frying

① Soak the cut potatoes in water for 30 minutes to remove excess starch
② Drain the potatoes and pat dry with a paper towel
③ Heat the oil to 300oF and fry the potatoes until cooked through, but not golden- about 3 minutes
④ Remove from the oil and drain on paper towels
⑤ Heat the oil to 375oF
⑥ While the oil is heating, steam or boil the hot dogs for 5-7 minutes until hot throughout
⑦ Set a rack over the pot of hot dogs and gently steam the buns, or wrap them in a damp paper towel and steam in the microwave
⑧ Fry the fries in the oil until golden brown and crispy, for about 3 minutes. Remove the fries and drain them on a paper towel, seasoning them generously with salt.
⑨ Place the hot dogs in the buns and top with the diced onion and mustard. Top each hot dog with the relish, sport peppers, and fries