Okinawan Sweet Potato & ʻUlu Hash with Pineapple & Egg
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!
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.