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Crab, watercress, tomato and new potato hash

This hash recipe from Martin Dorey is perfect for late nights around the camp fire

Serves 2

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Boil the potatoes in salted water for 10-15 minutes or until tender. Drain and cool before halving or cutting into chunks.
Meanwhile, peel and chop the onions. Heat the butter and a tbsp of oil in a frying pan and, when foaming, tip in the onions and cook for 10-15 minutes or until softened.
Meanwhile, chop the tomatoes, then halve, deseed and finely chop the chilli, if using. Roughly chop the watercress.
When the onions are ready, tip them into a bowl and add the tomatoes, lemon zest, chilli, watercress and crab meat. Toss together.
Add another slug of oil to the frying pan and fry the potatoes over a high heat until golden.
Tip in all the other ingredients and toss everything together over the heat until hot and sizzling, adding salt to taste.
Eat straight from the pan or pile onto two plates.

Boil the potatoes in salted water for 10-15 minutes or until tender. Drain and cool before halving or cutting into chunks.
Meanwhile, peel and chop the onions. Heat the butter and a tbsp of oil in a frying pan and, when foaming, tip in the onions and cook for 10-15 minutes or until softened.
Meanwhile, chop the tomatoes, then halve, deseed and finely chop the chilli, if using. Roughly chop the watercress.
When the onions are ready, tip them into a bowl and add the tomatoes, lemon zest, chilli, watercress and crab meat. Toss together.
Add another slug of oil to the frying pan and fry the potatoes over a high heat until golden.
Tip in all the other ingredients and toss everything together over the heat until hot and sizzling, adding salt to taste.
Eat straight from the pan or pile onto two plates.