South Carolina Hash Recipe
I'm visiting relative in S. Carolina this week and we hit up a BBQ joint today that served hash. I'd never tried it before but I like it. Does anyone know how to make this stuff? Is it made with leftover BBQ or fresh meat? I think the hash I had was pork and chicken, there were small pieces of potato too. Would love a recipe if anyone has one. Thanks!
I love hash too. My wife's family is in South Carolina and anytime they do a whole pig hash is made. Man it's good !!
Somehow I think I may have the wrong idea...
I've had SC hash a few times, and it seems to me like it basically involves taking some good meat and boiling it for about a week until it turns into tasteless, gooey mush. :boink:
Traditionally in the North East hash is made with corned Beef or roast beef (corned beef hash and roast beef hash). But there are so many versions of hash, too many to name.
A friend who visited "Duke's BBQ" says this recipe is close to what they have in that South Carolina restaurant.
2-3 lbs leftover pork roast or pulled pork
2-3 lbs leftover beef roast or brisket
1 lb chicken optional
Reserve some stock from cooking any of the above meats
1 large onion
1 28 ounces can diced tomatoes
1 cup frozen sweet white corn
1 can creamed corn
1/2 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 tablespoon crushed red pepper flakes
1 tablespoon salt
Chop or grind the meat into large chunks.
Place in a heavy pot and add water to barely cover.
Simmer more than an hour.
When the meat is very tender, drain and reserve any broth.
Grind the meat with a coarse hand grinder or chop finely.
(Do not use a food processor as it destroys the texture.)
Grind one large onion, Place onion and the meat back into the pot and add one large can of tomatoes with the juice.
Add corn, vinegar and seasonings.
Add some of the reserved broth to the meat until it reaches the consistency of a thick stew.
Simmer a few minutes and serve..
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Here are 2 recipes with potatoes instead of corn found on wegotmeat.com
2 lbs shredded or chopped pork butt bbq
2 lbs chicken meat, shredded or chopped, any type
2 lbs onions
1 28 oz can of tomatos
5 white potatos, peeled and diced into chunks
3 T salt
3 T black pepper, freshly ground
1 T garlic powder
1/4 c Worcestershire sauce
1/8 c cider vinegar
1. Brown the meats
2. In a skillet, cook the onions until just translucent.
3. Add all the other ingredients, and then cover with water.
4. Simmer for about an hour, or until the potatos start to break up.
2 lbs. chicken breast meat, coarse chopped
2 lbs. pork butt, coarse chopped
1 28 oz can tomatoes or 4-6 fresh chopped and seeded
5 medium potatoes, peeled and chopped
2 carrots, peeled and shredded
1 large onion, coarsely chopped
1/4 cup rub
3/4 cup Barbecue sauce
In 12 quart stock pot, sauté onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, sauté 5 - 7 minutes on medium heat. Add water to cover (approx. 1/2 gallon), then add tomatoes. Bring to boil, add carrots. Cook until tomatoes start to break up, then add potatoes. Cook until potatoes have broken down. Puree with a stick blender, then add barbecue sauce. Serve hot over rice.
I don't remember who gave me this one.:doh:
Barbecue Hash - Sc Style
2 pounds of chopped pork butt bbq
5 lb white potatos, peeled and diced into chunks
1 stick butter
1 large onion
1 cup celery chopped
1 tbsp black pepper
1 tbsp chili power
1 tbsp garlic powder
2 tbsp salt
2 tbsp brown sugar
4 tbsp Worcestershire sauce
2 cup (16oz) tomato sauce
In 12 quart stock pot cook the onions and celery in the butter until the onions are just translucent.
Add all the other ingrediants, and then cover with water or chicken stock (aprox 1/2 gal).
Simmer for about an hour, or until the potatos start to break up.
If it's too chunky or the potatos are tender, use a whisk and stir vigorously, and let it cook a little more. You may have to add more water.
Maurice's is the only place I've seen hash (Columbia institution, many other locations now). Pretty good stuff!!!
It is been a few years since I had some . Usually it is served over rice and has no potatoes in it . It s pretty good..
The only hash I can think of is liver hash that people usually serve over rice. YUCK!!!
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