Anyone have a recipe for South Carolina Barbecue hash?!
Anyone have a recipe for South Carolina Barbecue hash?
While growing up in Georgetown SC we used to eat BBQ a lot, and they always served BBQ Hash on the side. I've seen some places make it with broth, bbq sauce, and left over chopped bbq. But the one i'm looking for in particular was called "liver hash" which was more of a thin sauce with meat bits inside of it that was poured over rice.
Answers:
I found a couple of recipes that may be what you're looking for. There's contact information below the second recipe that was on the website I found. Hope this helps!
Pork Hash for a Crowd
5-pound Boston butt, cut into small chunks
3 pounds pork liver
3 pounds Russet potatoes, peeled, cut into small chunks
2 large yellow onions, peeled but left whole
1/2 gallon Hunts ketchup
1 tablespoon Texas Pete
Salt and pepper to taste
In a large stockpot, cover the butt and liver and whole onions with water. Bring to a boil and add about 2 tablespoons salt and a teaspoon of black pepper. Boil until the meat is very well done -- about an hour. Carefully remove the whole onions and discard or set aside for another use. Remove the meat from the water and put the potatoes in to boil until they are tender. Reserve 1 cup of the broth. Discard the rest of the broth or reserve for another use (you might want to cook your rice in it). Chop the meat until it is very fine (you may want to use a food processor), chop the boiled potatoes into tiny pieces. Put the meat and potatoes and cup of broth back into the pot. Add the ketchup and Texas Pete to the meat mixture. Bring this to a boil and stir very frequently. Reduce to simmer and allow to simmer for about an hour or until the hash thickens well and the flavors have melded. Add salt and pepper to taste during the simmering process.
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Tomato-less Liver Hash
2-pound Boston butt
2 pounds pork liver
2 cups stewed red-skinned potatoes, chopped
1 tablespoon sage
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon red pepper flakes
Cut the Boston butt into very small chunks. Put the Boston butt chunks and pork liver into a large stockpot. Cover almost completely with cold water. Bring to a boil and simmer until the butt meat can be flaked with a fork. Chop the meat until it is very fine (you may want to use a food processor). Return the meat to the broth in the pot and add about a half-cup of cold water to make a soupy mixture. Heat the mixture. In a separate bowl, mash up the chopped potatoes a bit. Slowly stir the potatoes into the meat, stirring continually. Simmer the hash until it is tick, Add sage, red pepper flakes, salt and black pepper. (Remember that you can adjust the seasonings to suit your taste.) Cook over low heat about 30 minutes or until the hash is thick. Serve over rice.
If you're searching for a special recipe or have one to share, write to Teresa Mizzell Hatchell, 179 Cherry Lane, St. George, SC 29477, or e-mail her at tgmhatchell@yahoo.com