Go Back Email Link
–+ servings
Brazilian hot dog toppings including mashed potatoes, grilled hot dogs, corn, mustard, ketchup and potato sticks ready for assembly

Brazilian Hot Dogs (Cachorro Quente Paulista)

Course: Appetizer, Main Course, Snack
Cuisine: Brazilian
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8 Hot Dogs
Calories: 550kcal
Author: Aleka Shunk
Loaded São Paulo-style hot dogs topped with creamy mashed potatoes, corn.
Print Recipe

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

Instructions

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.

                Nutrition

                Serving: 1Loaded Hot Dogs | Calories: 550kcal