So Loco for Loco Moco

Last summer a group of friends and I rented a house on the Oregon Coast for a weekend. Naturally,  we had late nights and a generous amount of drinking planned. After a long drive, a late dinner and a few beers at the local brewpub, My friend Traci said Loco Moco sounded good for breakfast the next morning.

“Huh? What’s that?” I asked. I had never heard of it before. Apparently I was missing out on something serious–something that could cure hangovers, extreme hunger, crankiness…and possibly even depression. We already had most of the ingredients on hand: hamburger patties, eggs and rice. The only thing that was missing was gravy. The little market in town was closing in 5 minutes, and Traci was determined to get there in time.  We had barely finished paying our dinner bill, and she was already speeding down the street to buy packages of brown gravy. Or maybe I was driving…so I guess I sped down the street while she jumped out of the car and into the store before they locked the door and our hope for Loco Moco would be lost forever.


Loco Moco is a Hawaiian dish that can be made in a variety of ways using bacon, spam, ham…the possibilities are endless. The basis of the dish is a big pile of white rice, topped with a hamburger patty, topped with a fried egg (best when slightly runny in the middle), then topped with a generous helping of brown gravy. Genius, I say! GENIUS! Why hadn’t I tried this before?! So simple yet so versatile. It’s excellent for breakfast, lunch or dinner. Or an afternoon snack. Or maybe even dessert because it’s just that good.

After months of talking with Traci about Loco Moco and how we were going to have them “immediately,” and photo messages sent to my phone of Loco Mocos she was enjoying around town without me, I finally got invited over to Traci’s for dinner. And let me tell you, I ate white rice like I never ate white rice before. And I smothered it in that gravy, alternating bites of macaroni salad with bites of gravy-hamburger-egg-rice. I don’t think I slept well that night. And the next day, I ran 9 miles. But it was worth it.

If you really want to, you could try healthifying this a bit by using brown rice; and we used 93% lean ground beef. If you’re a runner like me–I assure you–you will have bounds of energy for your run the next day after this meal.

Thank you, Traci, for a great dinner and being my “guest chef” for this blog post!

Try it out and let me know what you think!


Makes 4-5 servings


Cooked white rice (About 1 cooked cup per person, which would be about 2-3 cups of uncooked rice. It’s good with a lot of rice, but that’s just me…)

1 pound ground beef

4-10 eggs (you need at least one egg per person, but some might want two or more)

1/4 of a medium onion, finely diced

A few dashes of Montreal steak seasoning (optional)

32 ounce carton of beef broth (or about two cans)

1 cup water

1/4 cup flour

olive oil or butter for frying eggs

salt and pepper

1 teaspoon of worcestershire sauce

In a large bowl mix ground beef, diced onion, steak seasoning and a little bit of salt and pepper.

Form into patties.

Over medium heat, fry hamburger patties until they are cooked through. Set aside.

Add beef broth to the pan that you cooked the hamburger patties in, making sure to scrape up the browned bits on the bottom of the pan. Add worcestershire sauce and bring to a light boil. Turn down heat to medium low.

Mix some of the water and flour together, making sure it’s not pasty or thick. The flour should dissolve in the water. Don’t use the whole thing at once. We started with about a half cup of water with a few tablespoons of flour mixed in well, and added it to the beef broth. Let the sauce simmer for a few minutes and see if it thickens. If it still isn’t thick enough, mix a few more tablespoons of the flour and water together and add to the gravy until you get the desired consistency. You may need more or less of the flour and water called for in this recipe. Once the gravy reaches your desired consistency, add pepper to taste.

In another small pan, fry eggs in a drizzle of oil and/or butter to your desired doneness. We fried the eggs over easy so the yolk could ooze over the meat and rice. Not everyone likes it that way. Your call.

Assemble. Put hamburger on top of rice, then the egg on top of the hamburger, and gravy over the top.

Hawaiian Macaroni Salad

Serves 4-6.

Recipe adapted from:


1/4 cup apple cider vinegar

about half of a 1 pound box of macaroni or ditalini noodles

1 carrot, grated

1 celery stalk, chopped finely

1 cup mayonnaise

1 cup milk

1 tsp of brown sugar

handful of shredded cheddar

3 boiled eggs, thinly sliced

salt and pepper to taste

Cook pasta according to package instructions. Meanwhile, chop celery and shred carrot.

Add carrot and celery to pasta and toss together. Mix in vinegar. Add half of the egg slices.

In a separate bowl, whisk together the mayonnaise, milk and brown sugar. Add to pasta and mix in well. Add salt and pepper to taste, and top with remaining egg slices.

Serve, and pig out!

Bravo, Traci, Bravo! 🙂


5 responses

    • I hear you! My blog is SUPPOSED to be mostly healthy foods, or lightened up versions of our favorite dishes…but I can’t help blogging about desserts and rich, cheesy, carb-loaded things.

  1. I’m snacking on the mac salad right now! I went ahead and doubled the amount veggies and added a red bell pepper as well! So simple and tasty.

    On another note, the hard boiled eggs turned out perfectly! Whenever I make deviled eggs or eggs that need to look nice the shell always sticks and they look ugly. Of course since they were just chopped up in this they turned out well. Hahaha.

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