Tuna Hash With Dill
USA WEEKEND columnist Pam Anderson
Ingredientsservings 388 cals
- 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.
- 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.)
- 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.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 388 calories; 14.6 g fat; 36 g carbohydrates; 28.1 g protein; 28 mg cholesterol; 276 mg sodium. Full nutrition
ReviewsRead all reviews 6
not worth the trouble to make or clean up :(
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 recipe has potential but needs serious revision with hashbrown tips such as using a potato ricer, use a well seasoned cast iron skillet, using lard or shortening instead of oil, etc. I was ...