You will need
9 or 10 medium-sized new potatoes (500g)
2 onions
Butter and olive oil, for frying
2 medium tomatoes
Zest of a lemon
1 red chilli, if you fancy it
2 or 3 handfuls watercress
Meat from a medium-sized dressed crab (or 200g mixed crabmeat)
Sea salt flakes
Method
1. Boil the potatoes in salted water for 10 to 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 tablespoon of oil in a frying pan and when foaming, tip in the onions – cook for 10 to 15 minutes or until softened.
3. Meanwhile, chop the tomatoes, then halve, deseed and finely chop the chili, 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 crabmeat. Toss together.
5. 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.
Recipe, The Camper Van Coast by Martin Dorey and Sarah Randell (Saltyard Books)
Click here to go to the original article on Red Online
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