Have you ever wondered what would happen if your backyard barbecue hot dogs ever staged an escape attempt, leapt from the grill, took cover in a bowl of ketchup, then snuck their way to the picnic table where they accidentally stumbled into the tub of potato salad? Stop wondering and make this dish. Oh, and if you’re asking yourself why this is called “Swedish” though it’s from Denmark, you’re in the same boat as most Danes.
Ingredients
- 2 (about 1 lb) russet potatoes, peeled, shredded, rinsed
- 2 Tbsp extra-virgin olive oil
- 1½ tsp salt, divided
- 4 Tbsp (½ stick) butter
- 1 large onion, diced
- 1 Tbsp smoked paprika
- 1 lb hot dogs (the fancier the better), cut into rounds
- ¼ cup flour
- 4 Tbsp tomato paste
- 2 cups milk
- 1 tsp ground black pepper
- ¼ cup parsley, roughly chopped
How to Make It
- Preheat the oven to 375°F.
- Squeeze-dry the potato shreds in a clean dish towel or paper towels. In a large mixing bowl, toss the potato shreds with olive oil and ½ teaspoon of salt. Spread the mixture loosely along the bottom of a baking dish. Cover the baking dish tightly with aluminum foil and transfer to the oven for 15-20 minutes, or until the potato shreds are just cooked.
- As the potatoes cook, place a skillet over medium heat. Add butter. Once the butter melts, add onion and sauté the until nearly translucent, about 4-6 minutes. Add hot dogs and continue to sauté for another 5-7 minutes, or until the hot dogs have slightly browned. Sprinkle flour into the skillet and mix it into the onion and hot dogs. Stir in tomato paste and sauté this mixture for 2 minutes. Then slowly stir in the milk, making sure there are no clumps. Continue to stir the mixture until it comes to a boil. Turn off the heat and stir in black pepper and the remaining 1 teaspoon of salt.
- Remove the potatoes from the oven and carefully remove the foil. Transfer skillet contents into the baking dish and mix it with the potatoes. Return the baking dish back to the oven and roast for an additional 20 minutes.
- Remove the Pølseret from the oven and serve hot scoops immediately, sprinkled with parsley.
