Moke’s takes this island favourite to the next level by substituting the hamburger patty with locally sourced Ribeye, layered with scratch-made gravy, their house specialty corned beef hash, rice, and a pair of sunny side up eggs, with seared Portuguese sausage on the side.
Courtesy of Chef Misi Toilolo of Moke’s Bed and Breakfast.
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Corned Beef Hash
The Big Kat
Boil potatoes for 30 minutes. Drain and smash into a mashed potato texture.
Mix butter and flour in a pot.
Bring to a simmer and mix for 10 minutes.
Add beef stock and cook until smooth, removing lumps from the gravy.