Tuna Hash With Dill

5
USA WEEKEND columnist Pam Anderson 0

"One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs."

Ingredients {{adjustedServings}} servings 425 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and tuna as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and tuna; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil. Transfer tuna mixture to a bowl and reserve.
  2. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved tuna mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 5

  1. 5 Ratings

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MOMFLUGER
1/19/2006

A hit with the whole family!

singlemomcooking
8/26/2011

I thought is was pretty good. though a bit dry.

Caroline C
2/13/2007

I was skeptical about this but it actually turned out really good. The mustard/ketchip/dill works surprisingly well with the tuna (I found I had to mix up more than the recipe called for though). This isn't a meal I would want on a regular basis, but it was great for a change. And I agree it goes well with a couple of poached eggs on top. Thanks!