Tuna Hash With Dill Recipe

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.

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.)

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.