There’s something about local-style breakfast in Hawaii that just hits different. Maybe it’s the mix of of diner comfort food with island flair, or maybe it’s the the way it always includes two scoops rice instead of potatoes or toast. But one of the most underrated MVPs of the Hawaii breakfast plate? Corned beef hash. Crispy on the outside (and I mean CRISPY-crispy), steamy and salty on the inside, these patties are pure breakfast bliss.

You’ll find them at local spots like Rainbow Drive-In, Tex Drive-In, Sweet E’s Cafe, Liliha Bakery, and even the occasional old-school hotel breakfast menu. They’re usually offered as a meat choice alongside bacon and sausage (Portuguese, or course)—fried up golden on a griddle and served with eggs and rice. The best versions are always fried until the outside forms that perfectly browned, almost caramelized crust, while the inside stays soft, potato-y, and full of umami goodness.

One of my favorite versions ever came from the Hau Tree restaurant along San Souci Beach, however they’re no longer on the menu, sadly. They served a thick mound of crispy corned beef hash topped with two long slices of grilled banana—caramelized face down on the griddle until just golden. It sounds weird, but it was heaven. Salty, sweet, crispy, soft. Pure island magic. If you’ve got a Blackstone or cast iron pan at home, definitely give that combo a try.

But for now, here’s a simple recipe to make local Hawaii-style corned beef hash at home—no fancy ingredients, just a can, a few extras, and some frying time.

Local Hawaii-Style Corned Beef Hash Recipe

Ingredients

• 1 14 oz) can of corned beef hash (such as Libby’s or Hormel)
• 1-2 green onions, white and green parts finely sliced
• 1-2 tsp shoyu (soy sauce— Aloha brand to keep it local)
• Black pepper, to taste
• 1 small cooked potato (see note)
• Cooking oil (neutral, for frying)
• Optional: 1 ripe banana, peeled and sliced lengthwise (for grilling)

Note: The canned corned beef hash already includes some potato, but feel free to add more. You can microwave, boil, or use leftover baked potato (peeled and roughly chopped). Even leftover shoyu potatoes work beautifully (recipe coming soon!).

Instructions

1. In a medium bowl, mix the canned corned beef hash with the sliced green onion, shoyu, black pepper, and potato.
2. Use your hands or a spoon to gently form into patties. You’ll get about 3-4, depending on size.
3. Heat a nonstick or cast iron skillet over medium heat with a splash of oil. An outdoor flat-top such as a Blackstone also works beautifully.
4. Carefully place patties in the skillet. Don’t move them—let them fry until a deep golden crust forms on the bottom (about 5-7 minutes).
5. Flip and fry the other side until equally crispy. If adding banana, lay the slices face-down in the pan next to the corned beef hash and let them caramelize.
6. Remove corned beef hash patties and drain on paper towels.

🍚 How to Build the Perfect Hawaii Breakfast Plate with Corned Beef Hash

Plate it up like the local spots do:

• 1 or 2 crispy corned beef hash patties
• 2 scoops of hot steamed white rice
• 2 eggs, any style (over easy is a favorite!)
• Optional: half a papaya with a squeeze of lime, grilled banana slices, or a glass of cold POG (passion-orange-guava) juice to brighten it all up

It’s salty, crispy, steamy, and oh-so-satisfying. The kind of breakfast that makes you feel like you’re sitting in a booth on Kapahulu or grabbing a plate before a beach day on the North Shore. Comfort food, Hawaii-style.

Want to wake up to your very own island-style breakfast in paradise? Contact us to start planning your dream Hawaii getaway.