Warm Tuna, Egg & Spinach Skillet Hash

Nutrition · per serving

Steps

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.

   500g Potatoes or Sweet Potatoes
2. 2

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

   2 cloves Garlic4 Scallions
3. 3

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

   400g Canned Tuna
4. 4

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

   200g Baby Spinach
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.

   4 large Eggs
6. 6

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

   2 tablespoons Soy Sauce1 tablespoon Rice Vinegar1 tablespoon Gochujang or Chili Paste
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.

   1 tablespoon Sesame Oil (optional)

Origin & History

This dish combines the elements of comfort food with a Korean twist, where hash browns meet bold Asian flavors. The use of tuna reflects a practical choice for a quick meal, inspired by the simple yet delicious fish preparations typical in Korean cuisine.