The Loco Moco is a Hawaiian breakfast dish, enjoyed by locals and tourists alike. The traditional dish is thought to have originated on the Big Island in 1949 and consists of a bed of white rice, topped by a hamburger patty, which is then topped with an egg and served with a generous amount of brown gravy.

In this Paleo-friendly version, Cauliflower Mash replaces the white rice and a coconut milk-coconut amino sauce provides a healthy alternative to gravy.

INGREDIENTS

1 teaspoon coconut oil
1/4 pound breakfast sausage (I like the pasture-raised sausage meat from Corner Post Meats)
1 large free range egg
+ Pre-made Cauliflower Mash, re-heated

RECIPE

In a small sauté pan, melt 1/2 teaspoon coconut oil over medium heat.
Place the sausage patty in the pan and cook for about 3 minutes on each side, or until your desired preparation is reached.
Meanwhile, in another small sauté pan, melt the other 1/2 teaspoon of coconut oil over medium heat and cook the egg, sunny side up.
Once the sausage and egg are ready, scoop a bed of Cauliflower Mash onto a plate, then place the patty on the mash and the egg on top of the patty.
In a small bowl, mix the coconut milk with the coconut aminos to form the “gravy”.
Pour the “gravy” over the egg and serve while warm.

As the Hawaiian’s say, ʻohoiho (enjoy)!

Camilla Carboni

@camillacarboni | camillacarboni.com

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