Hamakua Mushroom Veggie Hash

Featured in the Honolulu Star-Advertiser on September 21, 2016.



Hamakua Mushroom Veggie Hash

  • 2 tablespoons olive oil
  • 4 cups frozen cubed hash brown potatoes
  • 2 cups chopped fresh broccoli florets
  • 1 medium-sized red bell pepper, chopped
  • 1 medium-sized onion, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups sliced fresh Alii mushrooms, available at local supermarkets
  • 8 eggs, poached (see notes below)


  1. In a skillet, heat oil over medium-high heat.
  2. Add potatoes, broccoli, bell pepper, onion, salt, and black pepper.
  3. Cook 8-10 minutes, or until potatoes start to brown, stirring occasionally.
  4. Add mushrooms and cook 4-5 minutes, or until tender.
  5. Spoon hash onto plates and top with poached eggs.

Notes: To poach means simply to cook gently in a liquid that's lightly boiling. Typically, plain water with a bit of white vinegar (to keep the egg whites together) is used to poach eggs.

  1. In a saucepan, bring 1-3 inches of water to a boil.
  2. Reduce heat enough to keep the water simmering gently.
  3. Break an egg into a custard cup or bowl.
  4. Holding the dish close to the water's surface, gently slip the egg into water; repeat with additional eggs, one at a time.
  5. Cook eggs for 3-5 minutes, until the whites are completely set and the yolks begin to thicken but are not hard.
  6. Using a slotted spoon, remove and drain.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
300 calories, 17 g fat, 4 g saturated fat, 370 mg cholesterol, 600 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g sugar, 16 g protein


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