Warm Tuna, Egg & Spinach Skillet Hash

Ingredients

Instructions

1. 1

   In a large skillet, heat a small amount of oil over medium heat. Add the cooked potatoes and sauté until they start to crisp up, about 5-7 minutes.

2. 2

   Stir in the minced garlic and sliced scallions, cooking for an additional 2 minutes until fragrant.

3. 3

   Add the drained tuna to the skillet. Gently break it up with a spatula and combine with the potatoes and aromatics.

4. 4

   Add the baby spinach to the skillet, stirring it through until it wilts, about 2-3 minutes.

5. 5

   Create small wells in the mixture for the eggs. Crack an egg into each well and cover the skillet. Let cook for 5-7 minutes or until the eggs are cooked to your liking.

6. 6

   In a small bowl, combine the soy sauce, rice vinegar, and gochujang or chili paste to create the drizzle.

7. 7

   Once the eggs are done, remove the skillet from heat. Drizzle the soy-chili sauce over the hash and sprinkle with sesame oil if desired.

Nutrition per serving

Notes

• •Ensure the potatoes are pre-cooked to save time. Adjust the spice level of the chili paste to suit your preference.