Hawaiian Pork Hash Recipes

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

ASIAN STUFFED EGGPLANT WITH HAWAIIAN-STYLE PORK (OR TURKEY) HASH

Asian Stuffed Eggplant With Hawaiian-Style Pork (Or Turkey) Hash image

This is a dish that combines two things that I really like... eggplant and pork hash. Pork Hash in Hawaii brings back memories of the hunabutta days (childhood) when the man in the manapua (steamed Chinese bun) man would come around and sell his wares, kind of like the ice-cream man in the states. But instead of getting ice-cream, one could get pork hash, half moon, manapua, fried noodles, candies, almond cookies and other stuff. Pork Hash is kind of like a meatball wrapped in a won ton wrapper. It is usually served with chinese mustard mixed with soy sauce. Coleman's dry mustard mixed with soy sauce is a close approximation, and is the recommended accompaniment to this dish. You could also use a chinese black bean sauce or a sweet and thick teriyaki sauce. Good eating!

Provided by HawaiiChef79

Categories Vegetable

Time 45m

Yield 4 piece, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground pork or 1 lb ground turkey
2 large eggs
5 stalks green onions, greens only, minced
1 (8 ounce) can water chestnuts, minced
4 garlic cloves
1/2 tablespoon ginger powder
1 tablespoon pepper
1 tablespoon sesame oil
3 tablespoons oyster sauce
2 tablespoons sugar
2 tablespoons soy sauce
4 Japanese eggplants, cut into fourths (depending on the size)
12 pieces round wonton wrappers (optional)

Steps:

Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands).
Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff).
If desired, put the wedge back on top of the eggplant.
***NOTE***There will be alot of stuffing left over. This can be made into "pork hash" burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed.
Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes.
Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.

HAWAIIAN PORK HASH - HAWAII YUMMINESS!

Hawaiian Pork Hash - Hawaii Yumminess! image

When we lived in Hawaii, this one was our favorites. This looks close to our favorite so we are posting here to keep. You can double the pork and leave out the shrimp or whatever you'd like, it's pretty flexible. So ono it broke the mouth as they say over at da kine.

Provided by CandyTX

Categories Pork

Time 55m

Yield 25 dumplings

Number Of Ingredients 14

Ingredients

1/4 lb ground pork
1/4 lb shrimp, peeled, deveined and minced to a paste
1 egg white
2 tablespoons chopped water chestnuts
2 tablespoons chopped green onions
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon oyster sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil
1 (14 ounce) package wonton 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.
Note: We have had a problem with the bottoms falling apart, next time we'll try to spray the bottom of the steaming basket - if you find a solution, let us know!

Nutrition Facts : Calories 68.7, Fat 1.3, SaturatedFat 0.4, Cholesterol 13.5, Sodium 192.4, Carbohydrate 10.4, Fiber 0.3, Sugar 0.2, Protein 3.5

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