It's breakfast time and today I'm having vegan hash-browns because I'm spending this month being a right LAD and doing veganuary again. well at least until the 17th because I am going snowboarding in the French alps and like fuck am I missing out on a cheese fondue in the mountains. Saying that, one of my new years resolutions is to go vegan during the week as a conscious effort to and then ultimately go turbo carnivore on the weekend, maybe... Hit me with your new years resolutions, I want to hear all. Vegan sweet potato breakfast hash-browns with lemon avocado spring greens coming right up!

TIME: 45 mins SERVES: 2


For the hash brown:

Vegetable oil to shallow fry

1 medium sweet potato, grated

1/2 a medium onion, grated

50g of sweetcorn

20g of vegan butter, melted

1 teaspoon of sea salt

1/2 teaspoon of garlic salt

2 garlic cloves, finely chopped

1 teaspoon of coriander, chopped

2 teaspoons of plain flour

1/2 teaspoon of smoked paprika

1/2 teaspoon of cayenne pepper

1/2 teaspoon of ground cumin

For the spring greens:

1/2 an avocado

50ml of unsweetened oat milk

3 teaspoons of lemon juice

1 handful of fresh coriander

1/4 teaspoon of garlic salt

100g of chopped spring greens

10ml of olive oil


1. Using a cheese grater, grate the sweet potato and onion and mix together in a bowl.

2. Put the grated potato and onion into a tea towel and tightly squeeze all of the moisture from the mix. Once you have done this, add it back to a mixing bowl.

3. Add the rest of the ingredients and mix together well.

4. Once combined, form the mixture into patties ready to fry.

5. Add vegetable oil to a frying pan and bring up to a medium heat and add the patties. Cook on both sides for about 4-5 minutes or until golden brown.

5. While the hash-browns are cooking, in a blender, add the avocado, oat milk, lemon juice, coriander and garlic salt and blend until smooth.

6. In a saucepan add the spring greens and olive oil and wilt on a low heat with the lid on the saucepan for about 6 minutes.

7. Once the spring greens have cooked, add the avocado dressing and mix well.

8. Take the hash-browns off the heat and serve hot with a helping of the lemon avocado spring greens. Garnish with fresh chilli and coriander.

#vegan #veganrecipes #veganrecipe #springgreens #sweetpotatohashbrowns #sweetpotato #hashbrowns #garlic

You know what's delicious, fucking spicy, meaty potatoes, that shit is wild tasty. Not quite the festive treat this time of year but I made it because it's the first thing that came to mind when I wanted to throw something together to stick into these fancy AF tapas bowls (made by my friend Gigi). There's something about tapas that I just love. I was always the guy who would prefer to order two or more appetisers over a main course, I like me a diverse table of delicious shit and usually everyone envies the variety I receive. The joke's on you guys, you enjoy that one meal, I'ma have three. Here's how to make pancetta and chilli firecracker potatoes.

TIME: 25 mins SERVES: 2


250g of sweet potato, cubed

10g of butter

1 tbsp of olive oil

1 red chilli, sliced

50g of smoked pancetta

1 tsp of smoked paprika

1/2 tsp of hot cayenne pepper

1/2 teaspoon of fennel seeds, ground

1/2 tsp of sea salt

1 tsp of grated parmesan cheese

Fresh coriander, chopped

Pumpkin seeds, garnish


1. In a hot saucepan, toast the smoked paprika, cayenne pepper and ground fennel seeds.

2. Add the butter and olive oil, followed by the sweet potato and mix well.

3. Add half of the sliced red chilli followed by the pancetta and sea salt.

3. Sauté the potatoes whilst mixing well on a medium heat for about 20 minutes.

4. Add the parmesan and fresh coriander and mix well.

5. Serve in a tapas bowl, garnish with extra chilli, pumpkin seeds, chopped coriander and enjoy!

#tapas #sweetpotato #spanish #pancetta #chilli #spicy #spicyfood #spicyrecipes #quick #simple #easytomake

It's time for breakfast folks and today we are having a hash, but it isn't just any ol' hash, it's a fancy AF hash with all the pretentious shit you'd expect from a fancy AF hash. Just look at it, everything about it screams wanky brunch eating twat, but these are the things we have to deal with in order to sit down and eat a slightly more alternative breakfast these days. Call me what you want, you guys can stick to cornflakes and jam on toast, but I'm having a fancy AF hash. Oh and that sick looking skillet you see there? Go grab yourself one from my pals at Vonshef. Cast iron deliciousness, just in time for Christmas.

TIME: 20 mins SERVES: 1


For the hash:

100g sweet potatoes, cubed

10g salted butter

1 tbsp of olive oil

200g of chopped tomatoes

1 garlic clove, roughly chopped

1/2 teaspoon of ground cumin

1/2 teaspoon of sea salt

1/2 teaspoon of fennel seeds

1/4 teaspoon of allspice

30g of feta cheese, crumbled

Sprinkling of pumpkin seeds (for garnish)

Sprinkling of sunflower seeds (for garnish)

Sprinkling of fresh coriander (for garnish

For the dressing:

40g of pomegranate seeds

1 tsp of lemon zest

1 tsp of orange zest

2 tbsp of orange juice

2 tsp of lemon juice

1/2 tsp of hot cayenne pepper

1 tbsp of honey


1. In a skillet, toast the fennel seeds, and ground cumin for two minutes on a medium heat and then add the butter and olive oil.

2. Add the garlic and sweat for another two minutes and then add in the sweet potatoes, sauté for 10 minutes.

3. Add the chopped tomatoes, sea salt and all spice and mix together well and bring to a simmer.

4. Make a space in the skillet with a wooden spoon and crack an egg into it. Place a plate over the top to cover and cook on a medium heat for 5 minutes

5. While you wait for the egg to cook, begin making the dressing. To a bowl, add the pomegranate seeds, lemon zest, orange zest, orange juice, lemon juice and honey and mix together well.

6. Once the egg is cooked, crumble the feta cheese over the top and drizzle the dressing over it.

7. Garnish with pumpkin seeds, sunflower seeds and fresh chopped coriander.

8. Serve and enjoy!

#breakfasthash #hash #breakfastrecipe #lemonzest #lemon #orangezest #cumin #garlif #pomegranate #cleaneating #fresh #coriander #sweetpotato #vonshef

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London, UK

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