Serves 2
Ingredients
*Ingredients used to make this dish were sourced from Farm Link Hawaii
Salsa
1 lb. tomatillos, husks removed and halved horizontally
1 oz. jalapeno, halved
4 oz. (1 small) Maui yellow onion, sliced into 3 thick rounds
3 cloves garlic, smashed
3 Tbsp extra-virgin olive oil
TT salt and pepper
1 calamansi
¼ tsp coriander
Hash Browns
4 Tbsp extra-virgin olive oil
4 oz. (1 small) sweet Maui onion, diced small
2 cloves garlic, minced
1 lb. (before peeled) ʻulu, peeled, quartered, cored and grated
TT salt and pepper
Garnish
1 each Ho Farms tomatillo, shaved thin
¼ each Haiku Produce jalapeno, shaved thin
1 Tbsp Kahumana Farms dill sprigs
2 Tbsp Sweet Land Farm feta cheese, crumbled
Instructions
Preheat oven to 450 degrees F.
On a foil-lined sheet pan spread out the tomatillos, jalapeno, onion, garlic, drizzle with 3 Tbsp olive oil, season with salt and pepper and roast 10-14 minutes until soft.
Remove from oven, place everything in a blender with the juice of 1 calamansi, coriander and a pinch of salt and pepper and pulse until evenly chopped into a chunky salsa.
In a small saute pan warm 2 Tbsp olive oil over medium heat and saute the onions about 10 minutes until soft. Add the garlic, saute 1 minute more.
Rinse the grated ʻulu in cold water until the water runs clear, strain and dry the ʻulu wringing it out in a clean dish towel. In a medium bowl, combine the onion/garlic mixture and ʻulu.
In a small saute pan, heat 2 Tbsp olive oil over medium-low heat. Add the ʻulu mixture and pack down evenly and firmly into the pan. Cook about 8-10 minutes, until golden brown not touching the ʻulu. With a large spatula (or a toss of a pan if you are confidant) flip the hash brown over, place the pan in the oven and cook another 10 minutes, until cooked through.
Serve hash browns with tomatillo salsa, feta, dill sprigs and shaved tomatillo and jalapeno seasoned with extra-virgin olive oil, salt and pepper.