Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!Shop Now
600g sweet potatoes (chopped)
1 tbsp Mr Hugh’s Basil Infused rapeseed oil
1 large red onion, thinly sliced
4 large eggs
Chilli flakes – optional
Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the Mr Hugh’s Basil Infused rapeseed oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and spinach, cooking for a further 5 mins. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
Fry or poach the eggs and serve on top of the hash and season.
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing.
Perfect addition for BBQ in the summer!