Crab and sweetcorn hash with watercress

Name: Crab and sweetcorn hash with watercress
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
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

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

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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

Boil the potatoes for 5-6 minutes until just cooked, drain and set aside.
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.
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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Stir through the watercress, herbs and crabmeat. Taste and season, then serve immediately with the lemon wedges for squeezing.