Slice and Crisp the bacon. Save the bacon drippings.
Wash, dry, and slice the multicolored potatoes. Slice medium in size.
Melt the butter in a pan add bacon drippings. Then add the multicolored potatoes and saut them. Season the potatoes, when fork tender and set aside. Save this drippings butter mixture.
This can be done while the multicolored potatoes are cooking. Brown the ground sirloin with the dehydrated onions add salt and black pepper, to taste. As that is going, make regular mashed potatoes see any of my recipes. Note: The mashed potatoes can be made ahead of time.
Slice the hotdogs on a bias. Panfry them till caramelized.
Get some plates, and add, to how ever many different servings, a few of the multicolored potatoes, surrounded by hotdogs.
Add some mashed potatoes in the center atop the multicolored potatoes. Make a small crater in the center of the mashed potatoes.
Add some of the ground sirloin to the craters in the mashed potatoes and sprinkle with bacon pieces.
Sauce time; use the butter and bacon drippings mixture you sauted the potatoes in, and add the garlic. Saut for 1 minute.
Add flour to the melted butter stirring constantly till thickened. This will make your Roux.
Pour in the milk. Stirring constantly till milk has thickened. Add salt and pepper to taste. Make sure it is creamy no lumps. Simmer for 7 minutes stirring often. If the sauce is too thick and more milk till thinned out.
Add the butter garlic sauce, by drizzling over the top of the whole dish, on each plate.
Serve I hope you enjoy!
