Recipe 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."
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vegetable or olive oil
onion, cut into 1/2-inch dice
3 (6 ounce) cans
1 1/2 pounds
starchy potatoes (such as Idaho), cut into 1/2-inch dice
chopped fresh dill
Salt and freshly ground black pepper
A hit with the whole family!
I thought is was pretty good. though a bit dry.
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!
not worth the trouble to make or clean up :(
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Hash With Dill
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 134
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