Crab and sweetcorn hash with watercress

Name: Crab and sweetcorn hash with watercress
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

Easy
April 2015

Easy
April 2015

Serves 4
Hands-on time 25 min

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

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.
Stir through the watercress, herbs and crabmeat. Taste and season, then serve immediately with the lemon wedges for squeezing.

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.
Stir through the watercress, herbs and crabmeat. Taste and season, then serve immediately with the lemon wedges for squeezing.