I am trying to find a recipe for southern hash and rice. Anybody got one they will share?
Here is mine: Barbecue Hash
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bbq List Hash
Sides
Amount Measure Ingredient – Preparation Method
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, saut? onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, saut? 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.
As a note: I have used left over chicken and pork many times in this recipe with great success. Crushed tomatoes seem to work best for me. I like to use cattleman’s smokey for the sauce. Be sure to adjust it for salt after you puree it.
South Carolina BBQ Hash
2 pounds of shredded or chopped pork butt bbq
2 pounds of chicken meat, shredded or chopped, any type
2 pounds of onions
1 28 oz can of tomatoes
5 white potatoes, peeled and diced into chunks
3 tbsp salt
3 tbsp black pepper, freshly ground
1 tbsp garlic powder
1/4 cup Worcestershire sauce
1/8 cup cider vinegar
Since I use cooked meat, you don’t have to brown the meats. In a skillet, cook the onions until just translucent. Add all the other ingredients, and then cover with water. Simmer for about an hour, or until the potatoes start to break up. 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 over hot rice. This can be eaten as a side dish or a main course.
Hash is one of those dishes that even better the next day. However, hash is
The second recipe sounds great… I have never been a fan of BBQ sauce… in hash or on meat. I will eat a little Bessingers mustard sauce, but prefer properly cooked and seasoned meat!! I feel the sauce , at times, makes the hash sweeter than I like,
Thanks. I think I like the 2nd one as well. Living in the upstate you can’t find hash. Up here all the BBQ restaurants serve Brunswick Stew
Bad Bob
Authentic Lexington area: 2 lbs. leftover pulled whole hog, hickory smoked.
1/4 lb. pork liver
1 med. onion
Garlic, cumin, salt, black pepper, red pepper.
1/2 gl.water
Dice pork 1/4 in.
Dice liver til mush
Dice onion & garlic fine.
Season to taste with moderate cumin
Simmer in water at least for 1 1/2 hrs. until almost all liquid is absorbed into meat.
Serve over soft white rice with bunny bread.