Waipahu High School culinary student Jay Miguel created this nutritious breakfast staple with ingredients he ate and loved as a child.
Sweet Potato ʻUlu Hash with Pineapple and Egg
My dish is sweet potato hash with pineapple and egg as the two main locally grown ingredients. Other ingredients would be spices such as chili powder, vegetables like red bell peppers and green onions, and herbs like parsley. The pineapples and eggs are added in for protein and adds on the healthiness that the hash already has. Pineapple and eggs were like a staple in my childhood. I used to eat them a lot and it’s what kept me the most healthy as a child. My mother has always encouraged us to eat healthy and I think using these ingredients will really bring on nostalgia. This will also encourage others to eat healthy as well. Adding on to this, when it is mixed in with the sweet potatoes and the other ingredients it will bring on a bunch of different flavors. This is a really easy dish to make and you can add a lot to it other than what I’m adding. I wanted a dish that was versatile and can fit with a lot of vegetables, herbs, proteins, and other foods.
3 Medium sweet potatoes
Gather all ingredients and equipment needed.
Cut sweet potatoes and ʻulu into 1 inch cubes.
Dice red bell peppers.
Chop green onions.
Heat olive oil in a large pan over medium heat.
Add sweet potato, ʻulu and red bell peppers into the pan and stir occasionally to combine.
Add 2 tablespoons of water to prevent sticking. Add a tablespoon of water every 5 minutes to prevent sticking if needed.
Cook for 15 to 20 minutes or until the sweet potatoes and ʻulu are fork tender and brown.
When everything is cooked through, plate the hash and set immediately to the side. Season with chili powder and salt for flavor.
Fry the eggs to your liking and top each plate of hash with an egg.
Top with parsley and the chopped green onions and the dish is ready to serve.