Crab and sweetcorn hash with watercress

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy

The perfect bung-it-all-in-a-pan midweek recipe using seasonal crab.

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Ingredients

  • 800g floury potatoes, chopped into small chunks
  • A couple of good glugs of olive oil
  • 2 red onions, sliced
  • 2 tsp hot smoked paprika
  • 2 x 185g tins sweetcorn, drained and rinsed
  • 100g watercress
  • 2 large handfuls mixed fresh herbs such as chives, basil and parsley
  • 200g mixed crabmeat (see our how-to video below)
  • Lemon wedges to serve
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Method

  1. Boil the potatoes for 5-6 minutes until just cooked, drain and set aside.
  2. Meanwhile heat the olive oil in a large sauté pan, fry the onions for 3-4 minutes until softened a little. Stir through the paprika and cook for 2 minutes more, then put on a plate. Add another glug of oil to the pan. Add the potatoes with plenty of seasoning, then fry, turning occasionally, for 6-7 minutes until starting to crisp and turn golden in patches.
  3. Add the sweetcorn to the pan, tossing to combine. Fry for 2 minutes, then tip the paprika onions back into the pan and mix.
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  5. Stir through the watercress, herbs and crabmeat. Taste and season, then serve immediately with the lemon wedges for squeezing.

Nutrition

  • 345kcals Calories
  • 7.4g (1g saturated) Fat
  • 17.6g Protein
  • 52.8g (9.7g sugars) Carbs
  • 6.4g Fibre
  • 1g Salt

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