Everyone I know thinks Loco Moco is a traditional Hawaiian breakfast dish, but it’s actually a just a surfer boy’s breakfast created in Hawaii back in the ’40s. Easy to make and filling, it makes a good breakfast. But since it’s normally served in a bowl and eaten with a fork, it presents a problem for the guys at the rink. To solve this. I made up some traditional Loco Moco, chopped up the big parts and mixed all normal ingredients together with the basic quiche base mix. Only problem was it didn’t taste the same. It was not near as flavorful. So this recipe has been tuned to increase the flavor of the gravy and meat so it can be tasted through the eggs.
Ingredients:
- 1-1/2 to 2 lb. 80/20 ground hamburger
- 3/4 cups of uncooked white rice
- 2 cups of water for the rice
- 1 package of McCormick Brown Gravy Mix
- 1 cup of water for gravy
- 1 tablespoon of beef flavored concentrate (or 2 crushed beef bullion cubes)
- 1 tablespoon soy sauce
- ground pepper to taste
- 2 pie crusts (it’s good with any of them, but really good with the bacon crust)
- Optional — 1 cup of shredded Monterey jack cheese
Filling:
I like to make the ground hamburger into patties and either cook them on the grill or in a skillet. Cook until medium well and cool. Then chop them into 1/2- to 1/4-inch cubes. Pack these away till final assembly. If cooking with a skillet, use this to mix ingredients for gravy, starting with package of brown gravy cooked per instructions. Add flavor enhancers (or bullion cubes) to the gravy along with the soy sauce and a little ground pepper. Then let this simmer for an additional 10 minutes over the recipe on the package to reduce and concentrate gravy. Let cool and pack this away in it’s own container till ready for final assembly. Prepare the rice by boiling 2 cups of water in a 4-cup saucepan and adding 3/4 cups of rice in and boiling till done, about 15-20 minutes. You can use a rice cooker if have one. Let this cool till you can pack it away till final assembly.
Final Assembly and Cooking:
Preheat oven to 375. Prepare basic filling mix as you normally would and warm your ingredients to make them easier to handle if you’ve refrigerated them. Place meat loosely into pie pans. Mix gravy and rice into the quiche filling mixture and, when fully mixed, pour over meat. If you add optional cheese, put 1/2 cup on top and place in oven for 40-45 minutes. Remove and either serve or pack them up for the rink.