This island-style hash brings Hawaiian flavors to your breakfast table with minimal effort. I developed this version after a trip to Oahu, where I fell in love with the sweet-savory balance of local dishes.
The secret is combining diced pork with pineapple for natural sweetness, plus potatoes for heartiness. A touch of soy sauce adds umami depth, while green onions provide fresh contrast. It cooks in one pan for easy cleanup.
You’ll get crispy edges, tender pork, and caramelized pineapple in every bite. The dish comes together in 20 minutes, making it perfect for busy mornings when you crave something special.
Serve with a fried egg on top for the full Hawaiian plate lunch experience. The flavors work as well for dinner as they do for breakfast.
Ingredients for Pork Hash Recipe Hawaii
Diced pork, pineapple, and potatoes deliver that island-style sweet-savory balance in one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 1 ½ lb | Diced into 1/2-inch cubes |
| Russet Potatoes 🥔 | 2 whole | Peeled and diced |
| Fresh Pineapple 🍍 | 2 cups | Diced into 1/2-inch pieces |
| Green Onions 🧅 | ½ cup | Thinly sliced, whites and greens separated |
| Soy Sauce 🫒 | 2 tbsp | Low-sodium preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and grated |
| Avocado Oil 🫒 | 2 tbsp | High smoke point for crispiness |
| Large Eggs 🥚 | 4 whole | For topping, fried sunny-side up |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind preferred |
| Red Bell Pepper 🌶️ | 1 whole | Diced for color and crunch |
| Sesame Oil 🫒 | 1 tsp | Toasted, for finishing |
The pork is the star here—pork shoulder has the right fat-to-meat ratio for tender results. Costco sells it pre-cubed for convenience, but any well-marbled cut works. For the pineapple, fresh is best (look for vibrant gold color), but canned in juice works in a pinch. The potatoes should be russets—they crisp up nicely without turning mushy.
No pork shoulder? Pork loin works at half the quantity (it’s leaner). Swap pineapple for mango if you want a different sweetness. Soy sauce can be coconut aminos for gluten-free. The green onions are non-negotiable though—they add that fresh bite. If you’re missing ginger, ground ginger at one-third the amount works.
Hash keeps well in the fridge for 3-4 days—reheat in a skillet to revive crispiness. The fried eggs are best fresh, but the base reheats beautifully. Freeze portions for up to 2 months (store without eggs).
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything together in a single skillet—pork, potatoes, pineapple—and let the soy sauce work its magic.
- Sweet-Savory Boom: The caramelized pineapple and salty pork shoulder create this ridiculous sweet-savory balance I can’t get enough of.
- Feeds a Crowd: Honestly, this makes enough for dinner tonight and lunch tomorrow, and it reheats beautifully.
- Budget Friendly: Pork shoulder and potatoes stretch far, and that fresh pineapple? Worth every penny for the flavor pop.
Step-by-Step Instructions for Pork Hash Recipe Hawaii
This method delivers crispy edges and tropical flavors with minimal effort.
Step 1: Sear the Pork Shoulder
Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1.5 lb pork shoulder and cook undisturbed for 5-6 minutes, allowing a deep golden crust to form. This creates the foundation of flavor for your creation.
Stir the pork and continue cooking for another 4-5 minutes until evenly browned. The pieces should be deeply caramelized but not burnt. Remove the pork from the skillet and set aside—it’ll finish cooking later with the other ingredients.
Step 2: Cook the Vegetables Until Tender
In the same skillet, add the 2 whole russet potatoes and cook for 8-10 minutes over medium heat, stirring occasionally, until golden brown and just tender. The potatoes should start to crisp at the edges but remain firm enough to hold their shape.
Add the 1 whole red bell pepper, 3 cloves garlic cloves, and 1 tbsp fresh ginger, cooking for another 3-4 minutes until the red bell pepper softens slightly. The aroma of garlic and ginger will signal that the base is ready for the next layer of flavors.
Step 3: Combine and Finish with Pineapple
Return the pork to the skillet along with the 2 cups fresh pineapple. Stir everything together and cook for 3-4 minutes until the pineapple softens slightly and the pork is fully cooked through. The pineapple will caramelize, adding a sweet contrast to the savory pork and potatoes.
Drizzle 2 tbsp soy sauce over the mixture and stir to coat evenly. Cook for another 1-2 minutes until the soy sauce has mostly evaporated, leaving behind a glossy, flavorful sheen. Taste and adjust seasoning with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper as needed.
Step 4: Garnish and Serve with Eggs
Remove the skillet from heat and stir in the whites of the 0.5 cup green onions. The residual heat will soften them slightly while keeping their freshness. Finish with a drizzle of 1 tsp sesame oil for a nutty depth that ties everything together.
Divide the hash among plates and top each serving with a fried sunny-side up large egg. Garnish with the remaining green onion greens. The runny yolk will mix into the hash, adding richness to every bite. Serve immediately while hot.
Pro Tips For Making Pork Hash Recipe Hawaii
- Parcook the Potatoes: Boil the diced russets for 5-6 minutes before adding to the pan—I learned this the hard way after too many batches of undercooked hash.
- Render the Fat: Start the pork shoulder in a cold pan to slowly render the fat, then crank the heat to crisp the edges.
- Save Pineapple Juice: Catch the juice when prepping fresh pineapple and add a splash to deglaze the pan—it brightens the whole dish.
- Salt in Layers: Season the pork as it cooks, then hit the potatoes with soy sauce before combining, so every bite has depth.
Make-Ahead Tips for Leftovers
Prep Ahead Time
You can dice all your pork shoulder, russet potatoes, and fresh pineapple the night before. Store them in separate airtight containers in the fridge. This saves 15 minutes of chopping in the morning.
Partial Cook Method
Par-cook the pork shoulder and russet potatoes the evening before, storing them together in the fridge. In the morning, just reheat the skillet and add the fresh pineapple and soy sauce to finish. 💡
Freezer-Friendly Base
Cook the entire hash without the fried eggs and freeze in portions. It keeps for 2 months in quart-size freezer bags. Thaw overnight in the fridge before reheating.
Reheating Tips
Reheat portions in a skillet over medium heat for 5-7 minutes until crispy. Add a splash of water and cover to steam if it dries out. The pineapple will soften but retain its sweetness.
Egg Strategy
Fry the large eggs fresh when serving—they don’t reheat well. If making for a crowd, keep cooked hash warm in a 200°F oven while frying eggs in batches. I use my cast iron for both.
Garnish Prep
Slice the green onions and measure the sesame oil the night before. Store them together in a small container. This little step makes morning assembly feel effortless. ✨
Nutrition Facts
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes, canned works in a pinch. Drain well and pat dry to prevent excess moisture. Fresh is preferred for better texture and flavor.
What’s the best way to get crispy potatoes?
Par-cook them first, then crisp in the skillet. Use medium-high heat and avoid overcrowding the pan. This ensures even browning.
Can I make this without pork?
Substitute with diced chicken or tofu for a lighter version. Adjust cooking times accordingly—chicken needs 6-8 minutes, tofu 3-4 minutes.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet to restore crispiness.
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