Brazilian Hot Dogs

If you think a hot dog only needs ketchup and mustard, São Paulo would like a word. Brazilian hot dogs, or cachorro quente, are loaded with a juicy hot dog, creamy mashed potatoes, sweet corn, crunchy potato sticks, mayo, mustard, and ketchup for an unforgettable street-food experience. The combination of soft, creamy, crunchy, and savory textures makes them perfect for game day, backyard cookouts, or a World Cup watch party. If you're planning to serve them for a crowd, these helpful Entertaining will make entertaining even easier.

Quick take for readers

• Best for: game day, casual parties, backyard cookouts and build-your-own hot dog bars.
• Texture: soft bun + creamy potatoes + juicy hot dog + crunchy potato sticks.
• Make-ahead friendly? Yes, prep the mashed potatoes and sauce ahead, but assemble right before serving.

Why You’ll Love These

• They are fun and unexpected. Mashed potatoes on a hot dog might sound unusual, but it gives the hot dog a creamy, filling layer that works so well with salty potato sticks. A sturdy enameled Dutch oven is perfect for making and keeping the mashed potatoes warm while you prepare the rest of the toppings.
• They are easy to scale. Keep the hot dogs warm in sauce, hold the mashed potatoes in a small slow cooker and let guests top their own. For larger gatherings, having a reliable kitchen knife set makes prep work much faster when chopping onions, garlic, tomatoes, and other toppings.
• They are party-friendly. This is casual food, messy food, napkin-required food — exactly what people remember.
• They use familiar ingredients. Hot dogs, buns, potatoes, corn and condiments are easy to find, even if you cannot get Brazilian batata palha.

Ingredient Tips

• Hot dogs: Use your favorite beef, pork, chicken or veggie dogs. For the most street-cart style flavor, simmer them in the simple tomato sauce below instead of just boiling them. If you're cooking for a crowd outdoors, an indoor and outdoor electric grill is also a great way to cook the hot dogs before adding them to the sauce.
• Buns: Soft hot dog buns work best. Toast only the inside so the bun still bends around all of the toppings.
• Mashed potatoes: Make them smooth and thick, not loose. If they are too thin, they will make the bun soggy and slide out.
• Potato sticks: Look for batata palha, shoestring potato sticks or crispy potato straws. Crushed plain potato chips work just fine if you can’t find the straws. I prefer lightly salted.
• Corn: Canned corn is easiest. Drain it well and warm it slightly before serving so it does not cool everything down.
• Condiments: Mayo, mustard and ketchup are classic here. For a party, put them in squeeze bottles so guests can drizzle without making a mess. If you're serving these Brazilian hot dogs buffet-style, a stainless steel chafing dish set can help keep the hot dogs and toppings warm throughout the event.

Expert Tips

• Expert Tips
• Keep the mashed potatoes thick. Thin mashed potatoes can make the buns soggy and cause the toppings to slide out. A convection toaster oven is helpful for keeping buns warm while you assemble the hot dogs.
• Drain the corn well before serving. Excess moisture can quickly soften the buns and affect the overall texture.
• Add the potato sticks just before serving. This keeps them crispy and gives the hot dogs their signature crunch.
• Toast only the inside of the buns. This adds structure while keeping the outside soft and easy to bite into.
• Use squeeze bottles for the condiments so guests can easily customize their hot dogs. For larger parties, a commercial hot dog roller machine can help keep hot dogs warm and ready to serve.

Substitutions & Variations

• No potato sticks? Use crushed plain potato chips, or even crushed kettle chips. Lightly salted is better. These loaded hot dogs fit right in with other crowd-pleasing recipes featured in this party appetizers guide.
• Vegetarian version: Use veggie dogs, dairy-free mashed potatoes and vegan mayo.
• Extra Brazilian-style toppings: Add peas, chopped olives, grated Parmesan, vinaigrette or a little Catupiry-style creamy cheese if you can find it.
• Pressed hot dog option: Assemble with mashed potatoes, hot dog and sauce only, then press briefly in a panini press or hot skillet. Open it back up and add corn, condiments and potato sticks after pressing.
• Mini party version: Use slider buns or cut regular buns in half after assembling. Secure each half with a skewer and serve right away.
• Hot Dog Prep: When making these outside, I will often grill the hot dogs instead, and put a side of refreshing drinks nearby for easy entertaining.

Make Ahead, Storage & Reheating

• Make ahead: Prepare the mashed potatoes and tomato sauce/hot dogs up to 2 days in advance. Store separately in airtight containers.
• Reheat: Warm mashed potatoes over low heat with a splash of milk. Reheat hot dogs in their sauce on the stovetop or in the microwave.
• Do not assemble ahead: Once assembled, the buns soften quickly. Build them right before serving.
• Leftovers: Store hot dogs/sauce and mashed potatoes separately for 3-4 days. Keep potato sticks sealed at room temperature.

Frequently Asked Questions

Aleka Shunk

Brazilian Hot Dogs (Cachorro Quente Paulista)

No ratings yet

Loaded São Paulo-style hot dogs topped with creamy mashed potatoes, corn.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 8 Hot Dogs

Course: Appetizer, Main Course, Snack

Cuisine: Brazilian

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the mashed potatoes

• 1 ½ pounds Yukon gold or russet potatoes, peeled and cut into chunks
• 3 tablespoons butter
• ⅓ cup whole milk or half-and-half, warmed, plus more as needed
• ½ teaspoon kosher salt, plus more to taste
• ⅛ teaspoon black pepper

For the hot dogs and quick tomato sauce

• 1 tablespoon olive oil or neutral oil
• ½ small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 medium tomato, finely diced, or ½ cup canned diced tomatoes
• 1 cup tomato sauce or passata
• ⅓ cup water, plus more if needed
• ½ teaspoon smoked paprika or sweet paprika, optional
• ½ teaspoon sugar, optional, to balance the tomato sauce
• 8 hot dogs. OK, personally, I love the Costco hot dogs, but they WILL extend out both ends.

For Assembling

• 8 soft hot dog buns. You can also use hoagie rolls.
• 1 tablespoon butter or oil, for toasting the buns, optional
• 1 cup canned corn, drained and warmed
• 1 ½ cups potato sticks, batata palha, shoestring potatoes or crushed plain potato chips
• Mayonnaise (Hellman’s)
• ketchup (Portland is my favorite)
• yellow mustard (preference: Plochman’s)
• Optional: peas, grated Parmesan, shredded mozzarella, chopped parsley, vinaigrette or hot sauce

Method

 

Make the mashed potatoes. Add potatoes to a pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain well and return the potatoes to the warm pot for 1 minute to steam off excess moisture.

Mash until creamy. Add butter, warm milk, salt and pepper. Mash until smooth and thick. Add a small splash more milk only if needed. Cover and keep warm.

Start the sauce. Heat oil in a large skillet over medium heat. Add onion and cook 3-4 minutes, until softened. Stir in garlic and cook 30 seconds.

Simmer the hot dogs. Add diced tomato, tomato sauce, water, paprika and sugar if using. Bring to a gentle simmer, add hot dogs and cook 8-10 minutes, turning once or twice, until heated through and coated in sauce. Add a splash of water if the sauce gets too thick.

Toast the buns. Split the buns and lightly toast the inside on a griddle, skillet or under the broiler. Keep them soft enough to fold around the toppings. I give them a quick spray of Avocado Oil to help them brown and crisp nicely.

Assemble. Spread 2-3 tablespoons mashed potatoes inside each bun. Add one saucy hot dog, then spoon a little extra sauce over top.

Add toppings. Spread a bit of mayo on the mashed potatoes, top with corn, ketchup and mustard, then finish with a generous handful of potato sticks. Serve immediately.

Nutrition

Serving: 1Loaded Hot DogsCalories: 550kcal

Notes

Aleka’s party tip For a hot dog bar, keep the saucy hot dogs warm in a small slow cooker and the mashed potatoes warm in another small slow cooker or covered pot. Put corn, potato sticks and condiments in bowls/squeeze bottles. Add the potato sticks last so they stay crunchy.

Tried this recipe?

Let us know how it was!