Best Hawaiian Pork Hash Hawaii Yumminess Recipes

HAWAIIAN PORK HASH

Hawaiian Pork Hash image

Very popular Hawaiian pupu - you can even get pork hash at the 7-11 here. My recipe is better - it includes shrimp!

Provided by SAXONY

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 50m

Yield 25

Number Of Ingredients 14

Ingredients

¼ pound ground pork
¼ pound shrimp - peeled, deveined and minced to a paste
1 egg white
2 tablespoons chopped water chestnuts
2 tablespoons chopped green onion
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon oyster sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame oil
1 (14 ounce) package round dumpling skins

Steps:

In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 10.1 g, Cholesterol 11.3 mg, Fat 1 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 151 mg, Sugar 0.2 g

RED FLANNEL PORK HASH

Red Flannel Pork Hash image

The beets are why this hash is called "red flannel." Adapted from "The Pleasures of Cooking for One," by Judith Jones.

Provided by threeovens

Categories Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
1/2 cup onion, chopped (1/2 small onion)
1/4 cup celery, chopped (1/4 1 celery rib)
2 small new potatoes, cooked peeled and cut into small dice
1 small roasted beets or 1 small boiled beet, peeled and cut into small dice
3 ounces pork tenderloin, cooked then coarsely chopped
1/4 cup beef broth
salt & freshly ground black pepper
fresh parsley, chopped for garnish

Steps:

Melt butter in a small skillet, over medium low heat.
Add onion and celery and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add potatoes, beets, pork, and broth; season with salt and pepper.
Cover and reduce heat to low.
Cook until most of the liquid is absorbed and celery is tender.
Uncover and cook until all the liquid evaporates and the edges start to brown, about 5 to 6 minutes.
Turn and brown other side.
Garnish with parsley.

Nutrition Facts : Calories 541.8, Fat 16.8, SaturatedFat 9, Cholesterol 86.8, Sodium 268, Carbohydrate 73.2, Fiber 10, Sugar 10.5, Protein 26.7

HAWAIIAN HASH

Hawaiian Hash image

I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.-Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 teaspoons canola oil
1 teaspoon sesame oil
4 cups cubed peeled sweet potatoes (about 1 pound)
1 cup chopped onion
1/2 cup chopped sweet red pepper
1 teaspoon minced fresh gingerroot
1/4 cup water
1 cup cubed fully cooked ham
1 cup cubed fresh pineapple or unsweetened pineapple tidbits, drained
1/4 cup salsa verde
1 teaspoon soy sauce
1/2 teaspoon black sesame seeds
Chopped fresh cilantro
Chopped macadamia nuts, optional

Steps:

In a large cast-iron or other heavy skillet, heat oils over medium-high heat. Add sweet potatoes, onion, pepper and gingerroot; cook and stir 5 minutes. Add water. Reduce heat to low; cook, covered, until potatoes are tender, 8-10 minutes, stirring occasionally., Stir in next 5 ingredients; cook and stir over medium-high heat until heated through, about 2 minutes. Top servings with cilantro and, if desired, chopped macadamia nuts.

Nutrition Facts : Calories 158 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 440mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

PORK AND POTATO HASH

Pork and Potato Hash image

Perfect for leftover pork loin -- even better if you have a little leftover juices (gravy or pan drippings) from your roast pork. Our family loves this. It's a Jacques Pepin recipe.

Provided by vrvrvr

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 lbs potatoes, cut into 1/4-inch slices
1 1/2 cups water
1 medium onion, chopped
3 tablespoons drippings, leftover from your pork roast (if any remains)
3 -4 garlic cloves, minced
3 -4 scallions, minced
3 tablespoons olive oil
1/4 teaspoon Tabasco sauce
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
2 -2 1/2 cups leftover cooked pork, diced
1 fried egg, for garnish (optional)

Steps:

Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
Bring to a boil, cover, and boil over medium heat for 10 minutes.
Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
Garnish with fried egg on top, if desired.