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Roasted Veggie Hot Dog Hash: enjoy this easy and hearty sheet pan dinner! Packed with potatoes, onion, carrots, peppers, hot dogs and flavored with simple spices like smoked paprika.
Thank you Hebrew National for sponsoring this post!
I’m not sure I’ve told you all that I signed my kids up for sports this Fall! I was pretty excited about it until I realized that Brooke needs to head north for Volleyball and Blake needs to head south for Soccer on the exact same days at the exact same times.
Smart, Lauren, Smart.
As if my life isn’t crazy enough with the start of school and no husband, lets throw another curveball into the mix. *Self-inflicted curve ball, most likely due to lack of sleep. But I digress.
ANYWAYS, on the days where I’m dropping kids off at school and picking them up and then having to rush to volleyball class or soccer practice, there is no way I’m going to have the time or energy to make dinner. That’s just a fact. The Fall is busy! Back to School is busy. Figuring out the new routine after a long summer break can be a little tricky, especially if your psyche is a saboteur.
However, on the days that are calmer, I like to make some meals that are filling, hearty, have nutritional aspects (read: vegetables) and can be reheated in a snap so that on the extra busy and exhausting days, I have a dinner ready to eat in the fridge.
This Roasted Veggie Hot Dog Hash is one of those meals.
It is filled with vegetables that I know *most* of my kids will eat, as well as good seasonings and Hebrew National Hot Dogs. I like using Hebrew National Hot Dogs because they are made with premium quality beef, ultra-strict standards and come pre-cooked (no separate knives or cutting boards for raw meat!) I love having them in my fridge for recipes like this. It makes my life a little less stressful.
Here’s how to make the Roasted Veggie Hot Dog Hash:
Most of the active work in this recipe will be spent cutting up your veggies. I used potatoes, onions, carrots and peppers, but you can use any vegetables you think your kids will eat. More on that below.
Once you cut up your veggies and your hot dogs into even pieces, you will….
…toss the onions, potatoes and carrots together with some olive oil and seasonings and bake!
After 20 minutes, you’ll add in the peppers and hot dogs and finish roasting. Toss together with some fresh chives and that’s it! An easy sheet pan dinner that is ready when you are.
Helpful Links and Tips
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So, to have ultimate success with this recipe, you’re going to have to know if your oven runs hot, cold or somewhere close to the middle. Obviously if it runs cold, you can increase the temperature or cooking time. If it runs hot, reduce the temperature or cooking time.
Using a nonstick, darker colored baking sheet (like this) will promote browning like crazy. Using a light colored baking sheet (like this) is better for even cooking and doesn’t prevent browning necessarily, but definitely doesn’t scorch your food. I always always always recommend these baking sheets. They are the baking sheets I use to test all my recipes.
Place your veggie-filled baking sheet on a middle rack in the oven where the temperature is most consistent. Heat rises, folks, so the top of your oven is where it’s the hottest.
I like the Idaho potato for roasting, but red potatoes or Yukon golds would be great options. As would red onion, any colored bell peppers and even mushrooms, zucchini or squash. If the veggies are softer, add them in the second wave of cooking, as opposed to the first. (See recipe card for more details.)
Roasted Veggie Hot Dog Hash
- 2 tablespoons olive oil
- 2 medium Idaho Potatoes cubed
- 3 medium carrots peeled and cut into coins
- 1 medium yellow onion cut into chunks
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried tarragon
- salt & pepper to taste
- 1 pinch red pepper flakes
- 1 green bell pepper cut into chunks
- 1 red bell pepper cut into chunks
- 12 oz Hebrew National All-Beef Franks one package, cut into 1-inch pieces
- fresh chopped chives optional
- Preheat oven to 425 degrees. Line light colored baking sheet with parchment paper.
- Toss potatoes, carrots and onion with olive oil, smoked paprika, tarragon, salt, pepper and red pepper flakes. Spread onto prepared baking sheet in 1 even layer and bake 20 minutes.
- Remove from oven and toss with green and red bell peppers and hot dog pieces. Spread out evenly on baking sheet and return to the oven for 12-15 minutes longer or until peppers start to char and hot dog pieces start to roast and blister slightly.
- Toss hash with fresh chopped chives and serve.
This is a sponsored post written by me on behalf of Hebrew National. The opinions and text are all mine.