Category Archives: Recipes – Breakfast & Brunch

Corned Beef Hash Patties

Hey, Hey, Happy St. Patrick’s Day!  I wanted to make some Kete-Yama’s style corned beef hash patties ever since i saw a delicious looking photo on Facebook of someone’s Hawaiian-kine patties and today being St. Paddy’s Day meant the timing was right!  Corned Beef Hash, layered, rice below and fried eggs on top, was one of our most popular breakfast items at Kete-Yama’s. As we did at the café, I made the patties early and chilled them a few hours before frying. Slipping them into hot oil while they are cold and firm helps the patties hang together and fry more evenly.

Sauteing the onion before adding to the mix brings flavor to the simple combination of canned corned beef and diced potatoes. Our Kete-Yama’s recipe also uses snipped fresh parsley, snipped green onion pieces, and lots of black pepper.  Today i gave the Tabasco bottle a few shakes into my mixing bowl as well for added zing.  I only used 1/2 an onion today and substituted Yukon potatoes for the Russets as that is what I had. I like my hash fried up crispy, served up Hawaiian breakfast style over  a bed of white rice and topped with fried eggs, over easy or sunny side up on the eggs. Drizzle all with a little shoyu, add coffee and you have a favorite Hawaiian breakfast or even a  fine St. Patrick’s Day supper.

There is nothing to preparing this simple dish as long as you have already cooked your potatoes until tender.  Hey, everybody’s Irish on St. Paddy’s Day so enjoy your corned beef today, whether a brisket with potatoes and cabbage or in these simple flavorful patties!  And, oh, of course, top of the morning to ya!

Corned Beef Hash Patties


2 tablespoons vegetable oil
1 large round onion, chopped
1 can (12 ounces) corned beef OR 2 cups chopped cooked fresh corned beef
2 large cooked, peeled, diced russet potatoes
Freshly ground pepper to taste
1/2 cup chopped green onions (optional)
1/4 cup minced parsley (optional)
Vegetable oil for frying


Heat 2 tablespoons vegetable oil in a large skillet, sauté onions until tender; set aside. In a large mixing bowl, mix together the corned beef, potatoes, pepper, green onions, parsley, and sautéed onion. Shape into patties, chill for several hours, and pan fry until crisp and browned on both sides. Serve with rice and fried eggs.  Serves 6.

Biscuits & Gravy

Geeze Louise! I wasn’t going to cook at all today but an hour before supper I realized that I had taken all the cranberry biscuits up to the nursing home last night to share with mama and her friends and the night staff. Nothing to do then but make biscuits! Not quite as fancy as the sour cream and cranberry biscuits but  homemade biscuits and sausage gravy is still a great supper for a snowy night! Apologies for posting such a simple recipe but I know I have several nieces and nephews who love biscuits and gravy who also never make either. Let’s get our aprons on, y’all, and go for some B&G at home!

I used Martha White self-rising soft southern flour for the biscuits, and since I was out of last week’s buttermilk, I got buttermilk by mixing a tablespoon of white vinegar into a cup of milk. Use your fingers to cut in the shortening and work fast; the feel of the Martha White flour is silky and smooth and it produces the flakiest biscuits around. Use a biscuit cutter to shape them the size you want, kneading the dough again quickly as you cut them.

As for milk sausage gravy, that is the easiest thing in the world to make so don’t get any crazy ideas about fancy-smanchy gravy adding no telling what herbs and spices to it. You need only fried sausage, a few tablespoons of flour, lots of black pepper, and a cup and a half of milk if there’s no more than 2-3 of you eating; use all 3 cups of milk if you’re feeding four or more  people. This is the recipe for B&G from my “Missouri to Maui” cookbook; use it to get supper on the table in 30 minutes if you’re willing to walk to the kitchen and make those biscuits. Fry the sausage and make the gravy as the biscuits bake then just call ’em to the table!

Biscuits & Gravy

Ingredients for Biscuits

2 cups self-rising flour
1 tsp. sugar
1/3 cup Crisco shortening
3/4 cup plus 2 T. buttermilk
2 T. butter, melted

Directions Preheat oven to 450. Combine flour and sugar in large bowl; mix well. Cut in shortening with pastry blender, a fork, or your fingers until mixture resembles coarse crumbs. Add buttermilk; stir with a fork until soft dough forms and mixture begins to pull away from sides of bowl.

Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2” thickness. Cut with floured 2 1/2” round cutter. Place on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Brush with melted butter. Serve warm.

For Pork Sausage Gravy:

12 oz. bulk pork sausage
1/3 cup flour
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
3 cups milk

Directions After frying sausage, remove from skillet then add flour, to 2 T. of the grease. With wire whisk, stir well, scraping the browned sausage bits from the pan until the flour browns..  Add the milk, salt and pepper and cook over medium heat until thickened, whisking constantly. Crumble in a few pieces of the sausage and stir to blend. Split warm biscuits and place on serving plates and serve the gravy over warm, split, or torn up pieces of biscuits.