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In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds.
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Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside.
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(The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.)
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Set the potatoes aside, and turn the heat down to medium.
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Add the hot dogs, onions and peppers to the remaining oil in the saucepan.
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Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown.
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To build The Single: Cut the bread into quarters.
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Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half.
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You should be able to peel open the bread just enough to make a pocket for the dog.
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Mustard can be added to the inside of the bun.
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Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds.
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If the toppings are overflowing the bun, you're doing it just right.
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Ketchup and sprinkled red pepper flakes can be added on top.
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Have a fork handy!
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To build The Double: Cut the bread in half.
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Slice open a pocket in the middle of the half-moon.
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Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top!
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This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
