Tuna Hash With Dill

Name: Tuna Hash With Dill
Ingredients: 2 tablespoons vegetable or olive oil; 1 large onion, cut into 1/2-inch dice; 3 (5 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

10 ingredients

3 steps

Ingredients

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
3 (5 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.