Tuna Hash With Dill Best Dishes

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Tuna Hash With Dill

"One of my preferred things to order once I go out to breakfast is hash - corned pork, roast pork or another version - which were given me to thinking about looking to make it at home. After all, the elements are easy: As long as you have got some type of protein, potatoes and onions, you are in commercial enterprise. And it makes a quick brunch or even light supper dish, without or with poached eggs."

Ingredients :

  • 2 tablespoons vegetable or olive oil
  • 1 massive onion, reduce into 1/2-inch cube
  • 3 (five ounce) cans tuna, drained
  • 1 1/2 pounds starchy potatoes (consisting of Idaho), reduce into half-inch cube
  • 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

Instructions :

Prep : Cook : 4M Ready in :
  • Heat 2 Tbs. Oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, put together onion and tuna as directed above. A couple of minutes before cooking, growth warmth to medium-excessive. When oil begins to send up wisps of smoke, upload onion and tuna; cook, stirring often, until golden brown. Meanwhile, cube potatoes and toss with closing oil. Transfer tuna aggregate to a bowl and reserve.
  • Add potatoes to empty skillet; prepare dinner, stirring simplest once in a while in order that they form a golden-brown crust, approximately 10 minutes. As potatoes cook dinner, mix ketchup, mustard, sparkling dill and a pair of Tbs. Of water. (Recipe can be organized to this point up to 2 hours beforehand. Spread warm potatoes on a large lipped cookie sheet; cover whilst cool. Return skillet to medium-excessive; add potatoes and re-crisp.)
  • Return reserved tuna mixture to skillet; stir in ketchup combination, then season with salt and pepper. Cook, stirring frequently, till hash has properly browned, approximately five mins longer.

Notes :

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

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