Time
45 min
Serving
4 persons
Calories
602
This Hawaiian loco moco is a local dish served many ways, but this version is my favorite. I ate this at a sports bar-cafe on the big island of Hawaii. They usually make it with Spam. Also, you can make this using leftover rice, pre-cooked burgers, and jarred sauce.
Ingredients
- cooking spray:
- ground beef chuck: 1 pound
- onion: 1 cup (sliced)
- water: 0.5 cup
- mushrooms: 1 cup (sliced)
- brown gravy (such as Heinz): 1 jar (12 ounce jar)
- eggs: 4 piece
- rice: 4 cups (cooked)
Metric Conversion
Stages of cooking
-
Grease a large skillet with cooking spray and heat over medium heat.
-
Divide ground chuck into four equal portions; form into patties.
-
Fry patties in the hot skillet until they begin to firm, are hot, and are 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 reserved drippings. Reduce heat to low and cook until onion is slightly softened, about 5 minutes. Add mushrooms; cook and stir until mushrooms are cooked through, about 5 minutes more.
-
Pour gravy over onion-mushroom mixture; stir. Cook until gravy is hot, about 5 minutes. Gently lie patties into gravy; simmer until reheated through.
-
While patties simmer in gravy, grease a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until whites are opaque, but yolks remain runny, 2 to 3 minutes.
-
Divide cooked rice between four plates. Top each rice portion with a beef patty and cover each patty with an egg. Pour gravy equally over each portion.
