South Carolina Hash

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Hash is one of the few dishes that seems to rigidly obey state boundaries: It's rarely found on menus over the South Carolina line. In the Palmetto State, though, the plantation-era concoction is a cherished barbecue accompaniment. See http://www.slashfood.com/2009/07/07/kettle-cooked-south-carolina-hash-endangered/ for more info.
Ingredients
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
 
Directions
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.
 
Notes:
If it's too chunky or the potatoes are tender, use a whisk and stir vigorously, and let it cook a little more. You may have to add more water.

Serve with soft white bread or over hot rice.
Categories:
Meal   DinnerCuisine   Southern
Dish   Main DishMain Ingredient   Beef
Style   One Dish MealsCooking Time   1 1/2 hours




Porter Palmer

Member since Apr 2008

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