Aloha, ohana! There’s nothing like waking up on Oahu to the sound of roosters and the smell of something hearty cooking in the kitchen. For me, that’s loco moco—a dish that’s pure Hawaiian comfort, born from the island’s plantation days. My Curtis J.’s Loco Moco Morning is my take on this classic: a pile of rice, a juicy burger patty, a fried egg, and rich gravy that ties it all together. It’s the kind of meal that hugs you from the inside out.
I grew up eating loco moco at diners and family gatherings, and it’s still my go-to when I need a taste of home. I’ve added a little twist from my travels—a hint of soy in the gravy for depth—but it’s still all about that island soul. Whether it’s breakfast, lunch, or a late-night craving, this dish brings the Aloha comfort wherever you are. Let’s pile it up and dig in!
Why This Loco Moco Rocks
- Hearty & Simple: 30 minutes to a plate of pure satisfaction.
- Island Roots: A Hawaiian staple with Curtis J.’s personal touch.
- All-Day Vibes: Breakfast, lunch, or dinner—it’s comfort anytime.
Loco Moco Morning – Comfort That Sticks to Your Ribs
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2 cups cooked white rice (sticky or short-grain, kept warm)
- 1 lb ground beef (80/20 for juiciness)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil (for cooking patties)
- 4 large eggs
For the Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 tsp soy sauce (my fusion twist)
- 1/2 tsp Worcestershire sauce
- Salt and pepper to taste
- 2 tbsp green onions, chopped (optional, for a fresh pop)
Instructions
-
Form the Patties: In a bowl, mix the ground beef with garlic powder, onion powder, salt, and pepper. Shape into 4 equal patties, about 1/2-inch thick. Set aside.
-
Cook the Patties: Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side until browned and cooked through (internal temp 160°F). Remove to a plate and keep warm.
-
Make the Gravy: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it’s golden and nutty. Slowly pour in the beef broth, whisking to avoid lumps. Add soy sauce and Worcestershire, then simmer for 3-5 minutes until thickened. Season with salt and pepper to taste.
-
Fry the Eggs: In a separate nonstick skillet, fry the eggs sunny-side up (or over-easy if you prefer) over medium heat—about 2-3 minutes until the whites set but the yolk stays runny.
-
Assemble the Loco Moco: Divide the warm rice between 4 plates. Top each with a burger patty, spoon over a generous ladle of gravy, and crown it with a fried egg. Sprinkle with green onions if you’re feeling fancy.
-
Serve with Aloha: Dig in while it’s hot—fork through that yolk and let it mingle with the gravy. Pure island comfort!
Notes
-
Beef Swap: Try ground turkey or pork for a lighter twist.
-
Gravy Tip: If it thickens too much, thin it with a splash of broth.
-
Storage: Best fresh, but leftovers keep in the fridge for 2 days—reheat gently.
- Prep Time: 10
- Cook Time: 20
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 580
- Fat: 34g
- Carbohydrates: 35g
- Protein: 32g
This loco moco is like a warm Oahu sunrise on a plate—simple, hearty, and full of love. My trick? Don’t rush the gravy—let it simmer to get that silky texture. That soy touch? A little nod to the Asian flavors I’ve picked up on my travels. Serve it up with a big smile and maybe some Hawaiian tunes in the background—that’s how we do it at home.
Got a comfort food twist? Share it with me on Instagram with #CurtisJCooks—I’d love to see your Aloha shine! Mahalo for cooking with me, and stay tuned for more island hugs!
0 Comments