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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.