|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|
|4||hot dog buns|
|4||eggs — poached|
|freshly ground black pepper — to taste|
|fine sea salt — to taste|
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.
Serve the hot dogs with poached eggs.