Ohio and hot dogs sort of go hand-in-hand for me. I went to Ohio University and there was this great little restaurant called O’Betty’s. They had the most fun hot dogs with the best fries. It was always my favorite drunk food choice and the place I’d take visiting friends. (They even have a hot dog museum in their little space.)
When I was in Ohio a couple weeks ago and my uber-sweet and helpful banking representative, Jill, shared with me a hot dog place in Cleveland, Happy Dog, which has a million hot dog toppings. Her favorite, which I believe is now missing from the menu, was Spaghetti O’s.
Combining this with my childhood favorite of eating Spaghetti O’s with potato chips, I think I’ve concocted the ultimate kid food that adults are gonna love.
I present to you, the Scarlet Dog.
*Side note, Happy Dog, if you’re reading this, please bring back the Spaghetti O’s for Jill!
1 beef hot dog in natural casing
1 soft and fluffy potato roll
¼ cup Spaghetti O’s
a handful of crumbled marcelled potato chips (shoutout to Ballreich’s, the best chip in the world)
Cook hot dog over medium heat in a grill pan. The last couple of minutes, throw your hot dog bun, cut side down on the grill pan to get a nice crisp going on it. Heat up Spaghetti O’s.
Place hot dog in bun, cover in Spaghetti O’s, squirt a squiggly line of brown mustard, and top with potato chips.