Bacon Griller breakfast hot dogs with crispy fried cumin potatoes
4 servings Prep: 10 mins, Cooking: 25 mins By Katy Rose
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Ingredients (11)

500 g Eskort Bacon Grillers
2 large potatoes — cubed and boiled
15 ml cumin seeds
250 ml white cheddar — grated
60 ml harissa paste
200 g cherry tomatoes — roasted
vegetable oil — for frying
To serve
4 hot dog buns
4 eggs — poached
freshly ground black pepper — to taste
fine sea salt — to taste
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Turn on the grill function of your oven to 190°C.

Heat a frying pan with enough oil to cover the potato cubes and fry the potatoes until golden and crispy.

Season potatoes with salt and cumin seeds then place on the hot dog buns.

Add white cheddar cheese, harissa paste and cherry tomatoes to the hot dogs followed by the Bacon Grillers.

Grill the hot dogs until cheese is melted and almost golden.


To Serve:

Serve the hot dogs with poached eggs.

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