Hawaiian Loco Moco
Ingredients45 m servings 602
- Prepare a large skillet with cooking spray and heat over medium heat.
- Divide ground chuck into 4 equal portions; form into patties.
- Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
- Stir onion and water into the reserved drippings. Reduce heat to low and cook until the onions are slightly softened, about 5 minutes. Stir mushrooms into the onion mixture; cook until mushrooms are cooked through, about 5 minutes more.
- Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot, about 5 minutes. Gently lie patties into the gravy; simmer until reheated through.
- While the patties simmer in gravy, prepare a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until the white is opaque but the yolk remains runny, 2 to 3 minutes.
- Divide rice between 4 plates. Top each rice portion with a beef patty and top the patties each with an egg. Pour gravy equally over each portion.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 602 calories; 24 61.4 32.3 259 629 Full nutrition
ReviewsRead all reviews 5
I was looking for a new way to use spam( a good way to stretch the food budget). This will definitely be a keeper! I did use a can of low fat spam cut into 8 slices. This took a little less time...
Tastes just like home!! Easy to make and both hubby and I devoured it!
I was looking for a loco moco recipe after having it in Hawaii. This hit the spot for reminding me of that dish, and it’s a nice comfort food.
Had this in Maui. They serve it with a scoop of macaroni salad.