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When I was working on recipe development for Abeles and Heymann, a sponsor of my radio show on the Nachum Segal Network, I came up with this great way to put hot dogs into a fun and delicious appetizer. While hush puppies traditionally are made with dough, I kept mine “dough-less” so they would be gluten free — and therefore perfect for Pesach.
6 large Idaho potatoes, peeled and cut into chunks
4 eggs, divided
3 tablespoons Manischewitz Potato Starch
3 tablespoons Gefen Mayonnaise
1/2 teaspoon Gefen Garlic Powder
1 tablespoon salt
pinch of white pepper
2 hot dogs, cut into 1/2-inch slices
Add potatoes and water to cover to a medium pot. Bring to a boil; cook until fork tender. Drain well.
Mash the potatoes well in a large bowl.
Add three eggs, potato starch, mayonnaise, garlic powder, salt, and pepper, mixing well to combine. Set aside.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Scoop up mounds of the potato mixture and place them on the prepared baking sheet. Press a hot dog slice into the center of each potato mound until it’s completely covered.
Whisk the remaining egg to make an egg wash. Brush each potato mound with the egg wash.
Bake for approximately 40 minutes, until the potato mound starts to brown.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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Advanced prep. Do these freeze well? If yes what is best way to reheat?
In her book, Naomi says these are freezer friendly. The best way to reheat them would be to follow the baking instructions.