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Brazilian hot dog toppings including mashed potatoes, grilled hot dogs, corn, mustard, ketchup and potato sticks ready for assembly
AGT Editorial Team

Brazilian Hot Dogs (Cachorro Quente Paulista)

Loaded São Paulo-style hot dogs topped with creamy mashed potatoes, corn.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8 Hot Dogs
Course: Appetizer, Main Course, Snack
Cuisine: Brazilian
Calories: 550
Ingredients Method Notes

Ingredients
  

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.

                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.