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'Ulu Hashbrowns

Ulu Hashbrown, breadfruit
Course: Breakfast, Side Dish
Cuisine: Local (Hawai'i)
MyPlate: Grains, Meat/Protein, Vegetables
Diet: Vegetarian
Type: Recipes
Allergen: Eggs, Wheat
Source: Garden to Grindz
Servings: 12

Ingredients

  • 4 cups 'Ulu, Breadfruit, peeled, cored, shredded
  • 1 ½ cups Onion, shredded
  • 3 tbsp Flour
  • 1 ½ tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions

  • Choose firm, mature breadfruit for this recipe. Peel, core, and grate ‘ulu, set aside in a strainer to dry off. *If they seem moist you can also press with towels or spin in a salad spinner. (You can freeze it at this point for de-thawing to use later as well.)
  • Set oven racks in center and preheat oven to 425°F.
  • Coarsely grate onion. Place onion in a fine sieve and press down firmly to remove excess moisture. Stir and repeat a few times. Press with paper towels to dry until the liquid is mostly drained.
  • Transfer to a large bowl and mix in ʻulu, egg, flour, baking powder, and salt and pepper until well combined.
  • Lightly coat non-stick baking pan(s) with cooking oil. *Itʻs very important to use non-stick pans so hash browns don't stick.
  • Firmly pack ¼-cupful and drop onto the baking pans(s), spacing the hash browns about 1" apart. Use the bottom of the measuring cup to press down and slightly flatten.
  • Bake for 10-12 minutes, or until the bottoms are crisp and golden. Carefully remove the pan(s) and flip hash browns. *Tongs are the best tool!
  • Place the pan(s) back in the oven and cook about 5 minutes more, until crisp and golden brown all over.
  • Remove the pans from the oven and transfer the hash browns to a large platter lined with paper towels. Allow to cool slightly and serve warm.

Notes

Pro Tip: Delicious with a side of applesauce or sour cream and green onion!
Nutrition Facts
'Ulu Hashbrowns
Serving Size
 
174 g
Amount per Serving
Calories
230
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
30
mg
10
%
Sodium
 
160
mg
7
%
Potassium
 
620
mg
18
%
Carbohydrates
 
40
g
13
%
Fiber
 
6
g
25
%
Protein
 
3
g
6
%
Calcium
 
184
mg
18
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.