- 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
- 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.
Pro Tip: Delicious with a side of applesauce or sour cream and green onion!