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From the Hualalai Four Seasons Resort in Hawaii, we have Chef James Babian’s paniolo beef hash cooked up in a cast-iron skillet — no campfire needed. The paniolos [Hawaiian cowboys] are part of a rich tradition and history on the islands.

The Four Seasons Resort Hualalai sits in the ancient land division known as Ka‘upulehu, once a thriving fishing village, and the cooks in Executive Chef James Babian’s kitchen still fish the local waters during their free time. Babian enjoys the bounty and variety of produce from the Big Island and works closely with his local farmers to get the best ingredients — fresh lobster and baby abalone, artisan honey and goat cheese, Kona coffee and avocados. He is particularly proud of the beef on the menu, sourced from the local Kahua Ranch in North Kohala on the northern tip of the Big Island.

Here we have Babian’s paniolo beef hash cooked up in a cast-iron skillet — no campfire needed. The paniolos [Hawaiian cowboys] are part of a rich tradition and history on the islands — they taught the Hawaiians their ranching skills, and presumably their outdoor cooking techniques, too.

Reprinted with permission from Made In America