Ingredients

• Hotdogs (I use turkey)
• Hotdog buns (pictured is a gluten free bun cut in half)
• 1/2 pack of cherry tomatoes
• 1/2 cucumber, chopped
• 2 green onions, chopped
• 1/4 of a red onion, chopped
• 3 mini golden potatoes, cut into tiny cubes
• Handful of mushrooms, sliced
• Half a white onion, sliced
• Honey
• Red pepper flakes
• Chopped cilantro
• 1/2 teaspoon garlic powder
• Salt and pepper
• BBQ sauce

Directions

• Prepare hotdogs, I like to put them in a toaster oven and add a slice down the length so it opens as it cooks
• Prepare cucumber and tomato mix:
• Mix together cucumbers, tomatoes, a sprinkle of red pepper flakes, garlic pepper, a little chopped cilantro, green and red onions, and salt + pepper to taste
• Prepare mini honey potatoes:
• Add diced potatoes to a medium/high skillet with oil
• Continuously stir to make sure they’re evenly coated and don’t stick
• Cool until golden brown on all sides
• Remove from pan and add to a paper towel lined plate or bowl to remove excess oil
• Add salt and pepper to taste, a drizzle of honey, and a sprinkle of garlic powder
• Prepare sautéed onions and mushrooms:
• Add mushrooms and onions to medium/high skillet with a little oil
• Cook until onions are translucent, and mushrooms are well cooked and softened
• Prepare hotdog! I like to add BBQ sauce as well 🙂