Like many of the military families of today, we didn’t have much money when my dad was in the lower ranks of the Army. It often showed in our daily cuisine (hold your breath and wait for the Spam series on ONO). We made creative dishes with the low-budget ingredients that were affordable on an NCO’s salary. My dad was paid once a month, so it really got interesting at the end of the month when odds and ends were the only things left in the frig.
Potatoes, onions, peppers, and hotdogs were among the vegetables and meats that were always plentiful. The flavor of the roasted green or red peppers and onions permeate the otherwise plain potatoes. Hot dogs, when cut in bite size pieces, make the dish a satisfying meal.
Oven Roasted Potatoes, Onions, Peppers, & Franks
- 3 medium potatoes
- 1 medium onion
- 4 large Ancient Sweet Peppers bell peppers
- 4 hot dogs
- ¼ cup olive oil
- Salt & pepper to taste
- Preheat oven to 375°F. Spray or grease a baking pan. Peel potatoes and cut into oversized French fry pieces. Slice onions. Cut peppers in half lengthwise and remove seeds. Cut each pepper into 3 pieces. Cut hot dogs in half lengthwise then cut each hot dog into three pieces. Place the potatoes, onion, and peppers in pan and add hot dogs. Add olive oil, salt and pepper and mix. Bake for about 45 minutes. Turn as needed.