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Texas Moco



Most people that have visited Hawaii are familiar with the famous Loco Moco. Even though I've traveled all over the world in the Navy, I'm from The Lone Star State. With that in mind, I present a Texas version of the iconic dish.


- 1 egg

- 1 pork sausage patty

- ½ small white onion

- 1 or 2 small yellow/baby Yukon Gold Potato

- 1 pkg country gravy or homemade white gravy *(recipe below)

- ¼ to ½ cup shredded cheddar cheese


- Cut onion into thin slices appx ½” long.

- Using the large holes of a box grater, grate potato and place in a bowl. Pour water over potato until

  covered and let soak for about 5 to 10 minutes. This will prevent discoloration and help remove the

  starch. Then, Pour water out (I strain through a colander) and put potato on paper towel and squeeze

  out as much water as you can, add onion and set aside.

- Follow directions below for homemade gravy or directions on package of mix.

- Cook sausage patty in small pan on medium heat.


- Put butter in pan on medium-high heat and once melted spread potatoes in pan. Cook until brown on

  one side, turn over and finish cooking. Transfer potatoes to serving plate.

- Sausage and potatoes should finish about the same time. Put sausage on potatoes.

- Cook over easy egg on medium low heat. Take your time, be patient and egg will come out perfect.

- When gravy is done, leave it on low temp.

- Sprinkle cheddar cheese on onion, sausage and potatoes. Pour gravy over all.

- When egg is done, place on top of gravy and enjoy.

*White Gravy



- 3 tablespoons butter

- 3 tablespoons flour

- 1 cup milk plus 1-2 optional tablespoons (depending on your —preference of thicker or thinner gravy)

- salt and pepper (to taste)


- In small saucepan, melt butter.

- Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand.

- Slowly add the milk, and whisk to incorporate. Whisk until smooth.

- Gravy will thicken, add in the additional milk if you want a thinner gravy.

- Add salt and pepper to taste.

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