ʻUlu & ʻuala hash with pineapple & egg
Oct 11, 2020
ʻUlu & ʻuala hash with pineapple & egg
Jay Miguel
2
15 minutes
20 minutes
Breakfast
A healthy Hawaiʻi style breakfast by Waipahu HS culinary student
Jay Miguel. Made with his childhood favorites, this ʻuala hash will
start your day off right!
Ingredients
- 3 Medium ʻUala (peeled)
- 1 ʻUlu (peeled and cored)
- 2 Eggs
- Green onion
- Parsley
- Olive oil
- 1 Pineapple (peeled)
- Salt
- Chili powder
Directions
- 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 ʻuala, 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.
- Garnish with parsley and chopped green onions and dish is ready to serve.
