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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Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

388 calories; protein 28.1g; carbohydrates 36g; fat 14.6g; cholesterol 28.3mg; sodium 276.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2006
A hit with the whole family! Read More
(4)

Most helpful critical review

Rating: 1 stars
12/21/2006
not worth the trouble to make or clean up:( Read More
(2)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/19/2006
A hit with the whole family! Read More
(4)
Rating: 4 stars
08/26/2011
I thought is was pretty good. though a bit dry. Read More
(3)
Rating: 1 stars
12/20/2006
not worth the trouble to make or clean up:( Read More
(2)
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Rating: 4 stars
02/13/2007
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! Read More
(2)
Rating: 2 stars
03/25/2009
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 kind of doubtful but followed the majority of this recipe. While it was palatable it was well... just palatable. Read More
(1)
Rating: 5 stars
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 mustard and dill mixture adding extra ketchup and omitting the water. I just eyeballed the measurements and it turned out great! Read More
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