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Tuna Hash With Dill

By: 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."

Rating: This weblink has been rated 4 times with an average star rating of 3.0 Read Reviews (4)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 3 (6 ounce) cans tuna, drained
  • 1 1/2 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

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.

Footnotes

  • This recipe was originally featured in the USA WEEKEND article Hash in a Dash on March 14, 2004.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 429 | Total Fat: 15.1g | Cholesterol: 38mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2007 by Caroline C 
I was skeptical about this but it actually turned out really good. The mustard/ketchip/dill... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2006 by wintersoleil 
not worth the trouble to make or clean up :( MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2006 by MOMFLUGER 
A hit with the whole family! MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by Solon 
This recipe has potential but needs serious revision with hashbrown tips such as using a... MORE

 
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