Crab, watercress, tomato and new potato hash

This hash recipe from Martin Dorey is perfect for late nights around the camp fire
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Martin Dorey, presenter of One Man and His Campervan, shares his quick and easy crab and potato hash recipe

www.martindorey.com

Serves    2

Supported by

Indy Coffee Box
  • You will need
  • Method
  • New potatoes 500g
  • Onions 2
  • Butter and olive oil for frying
  • Tomatoes 2, medium
  • Red chilli 1 (optional)
  • Watercress 2 or 3 handfuls
  • Lemon 1, zested
  • Crabmeat 1 medium-sized dressed crab or 200g of mixed crabmeat
  • Sea salt flakes to season
  1. Boil the potatoes in salted water for 10-15 minutes or until tender. Drain and cool before halving or cutting into chunks.
  2. 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.
  3. Meanwhile, chop the tomatoes, then halve, deseed and finely chop the chilli, if using. Roughly chop the watercress.
  4. When the onions are ready, tip them into a bowl and add the tomatoes, lemon zest, chilli, watercress and crab meat. Toss together.
  5. Add another slug of oil to the frying pan and fry the potatoes over a high heat until golden.
  6. Tip in all the other ingredients and toss everything together over the heat until hot and sizzling, adding salt to taste.
  7. Eat straight from the pan or pile onto two plates.

You will need

  • New potatoes 500g
  • Onions 2
  • Butter and olive oil for frying
  • Tomatoes 2, medium
  • Red chilli 1 (optional)
  • Watercress 2 or 3 handfuls
  • Lemon 1, zested
  • Crabmeat 1 medium-sized dressed crab or 200g of mixed crabmeat
  • Sea salt flakes to season

Method

  1. Boil the potatoes in salted water for 10-15 minutes or until tender. Drain and cool before halving or cutting into chunks.
  2. 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.
  3. Meanwhile, chop the tomatoes, then halve, deseed and finely chop the chilli, if using. Roughly chop the watercress.
  4. When the onions are ready, tip them into a bowl and add the tomatoes, lemon zest, chilli, watercress and crab meat. Toss together.
  5. Add another slug of oil to the frying pan and fry the potatoes over a high heat until golden.
  6. Tip in all the other ingredients and toss everything together over the heat until hot and sizzling, adding salt to taste.
  7. Eat straight from the pan or pile onto two plates.
Supported by
Indy Coffee Box

'If you can’t get watercress, try this with a bunch of chopped chives. It's just as tasty'

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