For this dish, you can make a layer of spinach or lettuce or tomatoes or mangold on the plate.
The only “special” thing about this is purple potatoes. If you do not have them, use what you have: white potatoes cubes (previously cooked), tomato slices, stale bread cubes, sausage slices, zucchini or eggplant cubes, hard boiled eggs quarters, bell pepper slices, folded spinach leaves or whatever you are inspired to use or whatever useful you find in fridge.
It is not a must to use Frankfurters hot dog type. Medium hard cheese left after baking pizza can also be a layer for kabobs. In fact, if you lay hot kabobs on cheese, it will melt and give special taste to your frugal lunch. If you do that, skip melting triangle cheese at the end. Quantity of ingredients I used, give three kabobs, so you need three kabob sticks (wooden or stainless steel).
Frugal Frankfurter Kabobs
- 6 mini Peruvian potatoes
- 6 Brussels sprouts
- 2 Frankfurters, cut to quarters
- 6 onion slices of 1 inch
- 1 foiled triangle cheese or 1 Tbsp soft cheese
- 3 Tbsp butter
In a small pot, cook mini potatoes and Brussels sprouts.
In another small pot, boil Frankfurters according to instructions.
Prepare frying pan of size fitting kabob sticks and put butter in it.
Skewer the ingredients end to end; start with Brussels sprout, then Frankfurter, onion slice and potato, twice on one stick as seen on the photo.
Warm butter on frying pan and fry kabobs on all sides to become medium brown.
Put kabobs on plate previously prepared.
Melt triangle cheese in the drippings left and garnish kabobs with it. Add some roses petals if available.