Kalo & ‘Uala Hash

By chef Emily Perkins

Serves 4

Ingredients

½ lb bacon, diced

1/2 lb mushrooms, chopped

TT salt and black pepper

1 each yellow onion, diced

1 lb local starch (can be any mix of kalo, 'ulu, and/or 'uala), steamed and cubed

1 bunch kale, torn into bite sized pieces

1-2 Tbsp fresh herbs (thyme, rosemary, sage, or whatever youʻve got), chopped

As needed cooking oil of choice (coconut oil, avocado oil, butter, lard or extra bacon fat)

8 eggs, fried or poached

Instructions

In a heavy bottom skillet (preferably cast iron), on medium heat, cook bacon, stirring occasionally, until it starts to brown and crisp and much of the fat has rendered out. Remove the bacon and set on paper towels to drain, leaving the bacon fat behind. Reserve some of the bacon fat in a heat-safe dish, leaving just enough left in the pan to cover the bottom.

Increase heat to medium-high and add mushrooms with a sprinkle of salt. Let them sit for a minute and start to brown. Stir and let sit a few more minutes, until browned all over. Remove from the pan and set aside. Add more bacon fat, or other cooking oil, to the pan and add the onions and a sprinkle of salt. Cook, stirring occasionally, until they are soft and golden brown.

Add more fat if needed (you want the whole bottom of the pan coated to reduce sticking), add the starches and a sprinkle of salt. Cook until the bottom is browned before stirring. Stir, scraping the pan if necessary, and continue to cook until the outsides of the starches are all crisp. Add kale and sauté for a couple of minutes until it softens. Add the bacon, mushrooms, herbs, salt and pepper, and cook until everything is warmed through.

Divide amongst 4 plates and top each dish with 2 fried or poached eggs.

Watch Emily’s cooking demo here

Recipe edited by Sarah Burchard