Hawaiian Hash Recipe
Hawaiian Hash Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like the combination of ginger, pineapple and macadamia nuts, plus this dish brings back memories of an island vacation.—Roxanne Chan, Albany, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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

Directions

In a large 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 five ingredients; cook and stir over medium-high heat until heated through, about 2 minutes. Top servings with cilantro and, if desired, chopped macadamia nuts. Yield: 6 servings.
Originally published as Hawaiian Hash in Breakfast & Brunch Bookazine 2016, p58

  • 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
  1. In a large 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.
  2. Stir in next five ingredients; cook and stir over medium-high heat until heated through, about 2 minutes. Top servings with cilantro and, if desired, chopped macadamia nuts. Yield: 6 servings.
Originally published as Hawaiian Hash in Breakfast & Brunch Bookazine 2016, p58

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