Bacon-Wrapped Hot Dogs with Air Fryer French Fries
July 08, 2019
The hot dog is a true American classic. Traipse through any American city, and you’re likely to find vendors selling steamed hot dogs nestled in white buns, often tailored to the residents' eating habits. Chicagoans fiercely defend their version with its snappy Vienna Beef dog, pickles, tomato wedges, onions, highlighter-green relish, yellow mustard, pickled peppers, and celery salt. Cincinnati Coneys feature copious amounts of chili and shredded cheddar with optional diced raw white onions.
The Los Angeles "danger dog" can most likely be traced to Mexico. This substantial, rich dog hugged in crisped bacon has a tangle of griddled fajita veggies on top, along with ketchup, mustard, and sometimes even mayo and a roasted poblano. To pay homage to Primal Kitchen’s origin city, we crafted our own version of the Los Angeles danger dog. Pair it with our original Unsweetened Ketchup or A Tad Sweet Ketchup and our crisp, air-fried potatoes for a delicious, substantial meal.
Bacon-Wrapped Hot Dogs with Air Fryer French Fries
Rated 5.0 stars by 1 users
Servings
4
Prep Time
2-24 hours
Cook Time
35 minutes
Calories
383
The humble hot dog gets an elevated twist with crispy bacon, grilled veggies, and the addition of Primal Kitchen Unsweetened Ketchup or A Tad Sweet Ketchup. Paired with crisp, air-fried potatoes for a classic All-American meal.
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Ingredients
- 4 nitrate-free, all natural hot dogs
- 4 slices bacon
-
1 tablespoon Primal Kitchen Avocado Oil
- ½ yellow onion, sliced into ¼-inch strips
- 1 red bell pepper, sliced into ¼-inch strips
- 1 green bell pepper, sliced into ¼-inch strips
- Salt and pepper to taste
- 4 gluten-free buns
-
Primal Kitchen Unsweetened Ketchup
-
- 2 large russet potatoes, sliced into ¼-inch matchsticks
-
4 tablespoons Primal Kitchen Avocado Oil
- Kosher salt
-
Primal Kitchen A Tad Sweet Ketchup
For the bacon-wrapped hot dogs:
For the fries:
Alternate Ingredients:
Directions
Preheat your grill. In the meantime, soak 8 toothpicks in water for about 10 minutes.
Wrap 1 slice of bacon around each hot dog. Use toothpicks to secure the bacon slices to the hot dogs.
Place the hot dogs over the warm side of the grill, turning about every 40 seconds or so until you hit every side. The bacon should be crisp when the hot dogs are ready. Once cooked, move the hot dogs to the unheated side of the grill.
Place the split bun, split side down, on the hot part of the grill. Allow to warm for 40-60 seconds before removing.
In a large cast-iron skillet over medium-high heat, add 1 tablespoon avocado oil.
Add onions and peppers and cook, stirring frequently, until softened and lightly caramelized, about 17-20 minutes. Add salt and pepper and stir.
Remove peppers and onions from heat.
To assemble the hot dogs:
Add 1 bacon-wrapped hot dog to each bun.
Top with cooked peppers and onions.
Drizzle with Primal Kitchen ketchup and mustard.
For the fries:
Slice potatoes into fry-sized pieces. Soak them in a large bowl of cold water for about 2 hours to overnight. Don’t skip this step if you want to achieve crisp fries.
Drain potatoes and dry well with clean kitchen towels. Line the air fryer tray with parchment paper.
Place fries on the air fryer tray (don’t overcrowd the tray too much. If needed, you can fry the potatoes in more than one batch). Add avocado oil and a bit of salt, and toss to combine.
Air fry at 400ºF for 10 minutes, remove tray, and flip the fries over.
Return fries to air fryer tray and continue to fry for another 5-6 minutes.
Remove from air fryer and serve with your preferred Primal Kitchen Ketchup.
Recipe Note
Nutritional information for the fries (per serving; 4 servings total):
- Calories: 266
- Carbs: 33 grams
- Fat: 14 grams
- Protein: 4 grams
Nutritional information calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 383
Amount/Serving
% Daily Value
- Carbs
- 35 grams
- Fat
- 21 grams
- Protein
- 14.4 grams
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