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My review
Tuna Hash With Dill
USA WEEKEND columnist Pam Anderson
"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."
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Ingredients
servings 388 calsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 388 calories; 14.6 g fat; 36 g carbohydrates; 28.1 g protein; 28 mg cholesterol; 276 mg sodium. Full nutrition
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Reviews
Read all reviews 66 Ratings
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Most helpful critical review
12/20/2006
not worth the trouble to make or clean up :(
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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)...
3/24/2009
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 ...
12/30/2017
We loved it! I added cut carrots to the potato mixture and a few shakes of turmeric to the onions. After warming everything back up in the skillet I tossed it all in a bowl and added the ketchup...