Serve the hot dogs with poached eggs.
Bacon Griller breakfast hot dogs with crispy fried cumin potatoes
Ingredients
- 500g Eskort Bacon Grillers
- 4 hot dog buns
- 2 large potatoes, cubed & boiled
- 15 ml (1 T) cumin seeds
- 250 ml (1 C) white cheddar cheese
- 60 ml (¼ C) harissa paste
- roasted cherry tomatoes
- oil for frying
- olive oil for cooking
- salt & pepper
- 4 eggs, poached
Method
- 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
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