Tuna Hash With Dill Recipe - Allrecipes.com

Tuna Hash With Dill

Read Reviews (5)

"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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Original recipe makes 4 servings Change Servings
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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.
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Footnotes

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

Jan 19, 2006

A hit with the whole family!

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Aug 26, 2011

I thought is was pretty good. though a bit dry.

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5 Ratings

Feb 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!

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Dec 20, 2006

not worth the trouble to make or clean up :(

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Mar 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.

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Nutrition

  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 36.2 g
  • 72%
  • Sodium
  • 350 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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