![]() As you can see by the lovely and benign few pieces of naked taro resting in the steaming basket, I didn’t get very far in peeling (which I would prefer to do) before the itching set in. I also learned that some people can’t even handle raw taro or their hands will begin to itch. “Peel it then cook it or peel it after?” “Either way.” I knew just enough about taro to be cautious: if you eat undercooked taro, you will experience painful itching in your mouth and throat. “Should I steam it or boil it,” I texted her. The next time Pearl presented me with taro, she hadn’t had enough time to cook it. We loved how these patties tasted - just enough burger to them - with a hefty texture laced with carrots and onions. She mentioned, in passing, that taking taro from raw to cooked can be a production. Not long after, Pearl provided me with taro that she had harvested at Kahana and cooked. I liked that it promoted locally raised and grown foods and offered a way to use taro, a food that I like in steamed form and when made into poi. The last time I made it, I served patties with roasted local cauliflower and local boiled, peeled, and chilled beets as side dishes.īackground: I was thrilled when I saw this recipe in the local paper. I’ve also served a patty with a poached egg on top for breakfast. You can serve taro hash patties with a green salad and rice or as sandwiches. or more butter” instruction.ĭrain patties on paper towel. The recipe above yielded 5 batches of 5 to 6 smaller patties each (I used a small scooper), thus the “5 T. Fry patties until golden brown on both sides, about 2 minutes per side. Using an ice cream scooper, drop taro and beef mixture into pan and flatten with spatula to form patty. In large mixing bowl, combine beef mixture with taro and egg, and mix well. Drain any liquid in pan and set aside to cool. Add ground beef, onions, green onions, carrot, and salt, and cook 5 to 7 minutes. Remove to a serving platter and cook another batch until done.3/4 pound local, if possible, ground beefġ large or various sized taro to equal about 1 pound, boiled or steamed until soft (about 20 or more minutes), peeled and mashedĪdapted from The Electric Kitchen (Hawaiian Electric Co.), Honolulu Star Advertiser, 9/12/12 Cook until a nice, crispy crust forms about 4-5 minutes, flip, and repeat. Use a 1/2 cup ice cream scoop or just your hands and make a ball with a scoop of hash.Heat a skillet with a little oil in it on medium heat.Add in onion and frozen vegetables (optional). Add the corned beef with a fork, shredding it as you go. Mash them with a masher or pastry cutter (since I don’t own a masher) until there are no more large lumps. Peel the potatoes and place in a large bowl.You can even do this the day before and store them in the fridge. When done, remove from heat and let cool. Boil the potatoes until fork tender about 30 minutes depending on the size of your potatoes.1/2 cup frozen mixed vegetables (corn, peas, carrots) Optional.6-7 potatoes (or about 6 cups mashed up).It gives it a little interesting texture to bite into. This is optional, but there was one Okazuya that used to put them in and I kind of like it. I don’t put in the green beans because they are too big. In any case, if you like corned beef and potatoes, you should be good with this one. Most of the others, I haven’t had in decades. These days I still eat Spam because it’s Hawaiian steak. Growing up we ate Spam, luncheon meat, vienna sausage, deviled ham, etc. If you weren’t born and raised in Hawaii, this dish might seem weird to you, because it is made from canned Corned Beef. Some of the choices were tempura, sushi, musubi, fried chicken, shoyu chicken, teriyaki, nishime, kinpira, mac salad, fish, etc. (“Okazu” is food in Japanese and “ya” is store). I remember my mom making them and, also, getting them at the Okazuya.įor those of you that don’t know what an Okazuya is, it is a place where they have a line of already made food, where you choose the items you want, and they put it on a plate or in a box and you have your lunch. Corned Beef Hash Patties are one of those things. For me these days, comfort foods are things that remind me of growing up in Hawaii.
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