Get your fry pan, yes your fry pan, going because these Newark Style Italian Hot Dogs don’t touch the grill. Hailing from New Jersey’s Newark area, these hot dogs are getting the Italian-American twist. One-third diner hash browns, one-third Italian festival, and one-third backyard summer party – they scream fun and celebration!

When you think of Newark New Jersey, the big airport is probably the main, if not only, thing that comes to mind, but there are loads of interesting foods just waiting to be eaten there. Case and point— these hot dogs. Close to Manhattan, western New Jersey was, for a long time, a main hub for immigrants to move to and out of the burrows of New York City.

Throughout the 20th century Italian immigrants, specifically from Italy’s southern regions, moved in and through the Big Apple and into the surrounding counties of New Jersey. There are countless Newark hot dog stands that claim to be the original creator, however many point to similar origin stories. The gigantic hot dog dates back to the Great Depression when easy, affordable, and portable food became pinnacle parts of peoples’ diets. Regardless of who created it first, it’s a mystery, but at least it’s still regarded by residents as an iconic regional food.

This recipe is super simple, which makes it even more enjoyable! Start by sautéing the potatoes, onions, and green bell peppers in a well-greased skillet, don’t skimp on the oil, it’s crucial. These hot dogs are practically deep-fried at the stands.

I’m not using quarts of oil like the traditional Newark hotdog stands, yet I’m still able to be a good, crispy exterior on the vegetables. The trick is to lay the vegetables in a single layer in the pan and forget about them for a few minutes.

Once you get the vegetables to a seared, crispy state, push the vegetables to one side. If it’s dry and has no excess oil, add a bit more because you’ll need it to add the main attraction — the hot dogs. Depending on your skillet size you may have to cook the hot dogs in batches. In my 12-inch skillet, I could only cook hot dogs three at a time.

I’ve looked and come across plenty of different regional hot dogs, but these Newark Style Italian Hot Dogs are crispy through and through. Before cooking, you split the hot dog in half. Creating this flat surface area provides you with even grilling and a sublime texture. Personally, I’ve never been a fan of traditional hot dogs with their casing texture, but this cooking method changed hot dogs for me completely. It creates a crispiness that eats like a piece of thick bacon.

Once everything is all cooked and still very hot, you get to transfer it to the roll. Traditionally, these hot dogs are stuffed into half of a roll that’s been carved of some of its interior bread. Locally known as pizza bread, this carb-y foundation looks like a fusion between a Kaiser roll and a bread bowl, they are simply massive! I wasn’t able to find a good alternative and conceded on using simple potato hot dog rolls for the recipe. But if you can find an equivalent to pizza bread in your area, go for it!

Without the pizza bread, you may not have a portable hot dog but you certainly have a delicious hot dog on your plate! The sautéed vegetables are far from a soft, mushy texture everyone associates with vegetables and these hot dogs eat like fair food with a salty flavor and a biting crunch. Searing hot dogs in this fashion creates a good snap. What’s even better is that the flavors of the vegetables and hot dog absorb into the soft interior of the roll for a divine symphonic synergy of tastes. Many Newark locals top their hot dogs with pickled vegetables mustard and ketchup, but I went with classic ketchup.

Being a one-pan meal, this dish comes together in a flash any time of the year, no grill or backyard barbecue is needed here. You don’t need a celebration to enjoy these hot dogs, just don’t forget the napkins, you’ll need a few!