Crab and sweetcorn hash with watercress

Crab and sweetcorn hash with watercress
  • Serves icon Serves 4
  • Time icon 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
Calories
345kcals
Fat
7.4g (1g saturated)
Protein
17.6g
Carbohydrates
52.8g (9.7g sugars)
Fibre
6.4g
Salt
1g

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

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

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