Hawaiian Hash — The Cast Iron That Crossed Town for Mama

Mother's Day. Fourteenth. But this year — this year Mama can't cook. Can't stand. Can't host. The knee is three weeks post-surgery and Mama is on the couch with an ice pack and a remote control and the righteous indignation of a woman who has been standing her whole life and is being told to sit.

I brought Mother's Day to her. Packed the car: cast iron skillet, ingredients for chicken fried steak, all three kids, Dustin, and Biscuit (Biscuit was not invited but inserted himself into the car with the diplomacy of a dog who knows that where the food goes, he goes). I drove to Broken Arrow and cooked in Mama's kitchen — the same stove, the same kitchen, the same chicken fried steak that has been the Mother's Day tradition for fourteen years. But this year, Mama sat. Mama watched. Mama didn't stand at the stove. She sat in the dining room and Roy brought her a plate and she ate two helpings from the couch, which is not how Shelly Moreland eats but which is how Shelly Moreland eats when her knee is three weeks old and the world has temporarily rearranged itself around her recovery.

After dinner, she admitted it. Quietly, to me, while the kids played in the yard and Roy washed dishes. She said, "The knee feels better." She said, "Don't tell Roy I said that." She said, "He'll say 'I told you so.'" She said, "He was right." I said, "He usually is." She said, "Men shouldn't be right this often. It gives them ideas." She smiled. Mama smiled on the couch, with a new knee and a plate of chicken fried steak and a daughter who drove across town to feed her. The smile was the healing. The smile was the progress. The smile was Shelly Moreland admitting, for the first time in sixty-five years, that asking for help was not the same as weakness. The smile was everything.

Mama’s knee may have grounded her chicken fried steak tradition this year, but a cast iron skillet in a familiar kitchen still speaks the same language — and this Hawaiian Hash has become my go-to when I need something hearty and a little unexpected that the whole family will clean their plates for. It’s the kind of dish that travels well, feeds a crowd, and fills a dining room (or a couch, if that’s where recovery has landed you) with the smell of something warm and good. If you’re looking to bring the meal to someone who deserves to sit down for once, start here.

Hawaiian Hash

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6

Ingredients

• 2 tablespoons olive oil or butter
• 1 lb diced ham steak (about 1/2-inch cubes)
• 3 cups diced russet or Yukon gold potatoes (about 1/2-inch cubes)
• 1 cup diced fresh pineapple (or canned, drained well)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Salt to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Par-cook the potatoes. Place diced potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave on high for 4–5 minutes until just barely fork-tender but not soft. Drain and set aside. (You can also boil them briefly on the stovetop.)
2. Sear the ham. Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat. Add the diced ham and cook, stirring occasionally, for 4–5 minutes until lightly browned on the edges. Remove from the skillet and set aside.
3. Cook the potatoes. Add the remaining oil to the same skillet. Add the par-cooked potatoes in a single layer. Press them down slightly and let them cook undisturbed for 3–4 minutes until a golden crust forms. Flip and cook another 3 minutes. Season with smoked paprika, salt, and black pepper.
4. Build the hash. Add the onion and bell peppers to the skillet with the potatoes. Cook, stirring, for 4–5 minutes until the vegetables are softened. Add the garlic and stir for 30 seconds until fragrant.
5. Bring it all together. Return the ham to the skillet. Add the pineapple, soy sauce, and brown sugar. Stir everything together and cook for 2–3 more minutes until the pineapple is warmed through and the sauce has absorbed. Taste and adjust salt as needed.
6. Serve. Garnish with sliced green onions and serve hot directly from the skillet. Works beautifully on its own or topped with a fried egg.

Nutrition (per serving)

Calories: 310 | Protein: 18g | Fat: 11g | Carbs: 34g | Fiber: 3g | Sodium: 820mg