Tuna Hash With Dill recipe

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Ingredients

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
3 (5 ounce) cans tuna, drained
1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons water
Salt and freshly ground black pepper

Nutrition Info

388 calories
carbohydrate: 36 g
cholesterol: 28.3 mg
fat: 14.6 g
fiber: 4.4 g
protein: 28.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 276.3 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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