Hawaiian Brunch Hash

Happy New Year! 

Wow the dawn of yet another decade, just imagine! The things we may see. 

How pregnant is this new decade with possibilities, how full of hope the future seems! Why, we may find a cure for cancer this decade, a cure for the common cold, hey perhaps a cure for everything! Maybe we will all be able to fuel our cars on sarcasm, politician’s hot air and old Olivia Newton John records! Perhaps there will be peace in the Middle East (No not Delaware, sorry Delaware, you will get no peace until people actually know where Delaware is located). Perhaps through a return to organic farming we could bring an end to starving and hunger through a unified and prosperous world! A world where soldiers do not break into your home ravish your goats and set fire to the women because you thought about voting for the opposition, that is of course if you have a chance to vote. Perhaps there will be something on television that sounds more entertaining than shoving live eels down ones trousers! All this and more!

But no…no it is not to be, instead prepare yourself for seasons 9-20 of American Idol, bwaahahaaahahahaa! World War Three will begin when Canada invades Botswana over a lost chicken sandwich. Americans will become 33% fatter, Boise, Idaho will be swallowed by rival gang wars, and a new version of mad cow disease similar to bi polar depression leads to massive cow suicides and the biggest beef shortage since President Taft ate them all in 1911. Happy Freaking New Year! So I’m a pessimist.

Ok, on with Hawaiian Hash. Not as fun as it may sound to some people, however a rather tasty combo of ham, onions, pineapple and sweet potatoes. 

Ingredients: 

Approx 2 pounds Large Sweet Potatoes or Yams (You need about four-six cups mashed)

1 Onions chopped

1 Pound of cooked ham diced

1 Pineapple diced or 2 large cans of pineapple rings diced 4-6 rings reserved

½ Cup of pineapple juice

Salt and pepper if needed

2 Tablespoons of vegetable oil

How you do this? I tell you now: 

Peel and slice the sweet potatoes. Place in a pan of boiling water and cook for about ten minutes until very soft. Drain and then mash until very smooth. (Add a little water or pineapple juice if necessary then beat in one egg. 

Meanwhile: heat the oil in a skillet over medium heat; add the ham cubes and sauté for 3-4 minutes. Until just lightly browned on each side, add the onions and continue to cook until onions are just beginning to soften, add the pineapple cubes and cook for one minute, add the pineapple juice and cook for 3-4 minutes until slightly thickened. Stir frequently scraping up any bits stuck to the bottom at the pan. Remove from heat and adjust seasoning if necessary.

In a medium sized casserole or four individual casseroles make a layer of the ham and pineapple mixture, Top this with the sweet potato mixture and smooth with a rubber spatula. Place the reserved pineapple rings at regular intervals. For a more dramatic effect like the one I went for; you can grill the pineapple slices before placing on top of the casserole.

Bake at 375 degrees for 20-30 minutes. 

Serve with eggs done your favorite way, a big glass of hibiscus iced tea, guava nectar or some other fruity fruit, Hawaiian bagels with cream cheese make a fine accompaniment too.

Serves four to six depending on how hungry you are.