HASH


 BBQ HASH 
2-3 lbs lean pork roast 
2-3 lbs lean beef roast or chuck 
1 lb white meat chicken (optional) 
1 large onion 
1 (28 ounces) can tomatoes 
1 can white corn 
1 can creamed corn 
1 cup cider vinegar 
2 tablespoons black pepper 
1 tablespoon ground red pepper 
1/2 tablespoon crushed red pepper flakes 
1 tablespoon salt 
1/2 cup crystal hot sauce
10 servings 
1. Cut meat into large chunks. 
2. Place in a heavy pot and add water to barely cover. 
3. Simmer more than an hour. 
4. When the meat is very tender, drain and reserve any broth. 
5. Grind the meat with a coarse hand grinder or chop finely. 
6. (Using a food processor destroys the texture.) Grind one large onion. 
7. Place onion and the meat back into the pot and add one large can of tomatoes-juice and all. 
8. Add corn, vinegar and seasonings. 
9. Simmer a few minutes. 
10. Add the reserved broth to the meat until it reaches the consistency of stew. 
11. Serve it over white rice or bread with dill pickles on the side as a condiment. 

BARBECUE HASH - SC STYLE This ain't chunky hash. This is; served over cooked 
-- traditional lowland South Caroli; rice. It should 
-- style hash; have the 
-- consistency of thin 
-- pudding, be a 
-- reddish/brown 
-- color, with small 
-- hunks of potatoes. 
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, coarse chopped 1/4 cup rub 12 oz Barbecue sauce In 12 quart stock pot, saute onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, saute 5 - 7 minutes on medium heat. Add water to cover (appx 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, then add barbecue sauce. Serve hot over rice. 

DUKE'S BBQ HASH.
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.

BEEF AND BACON HASH
Serves: 6
4 strips bacon, chopped
1 onion, chopped
1 pound cooked beef or hamburger, chopped fine
1 pound cooked turnips or potatoes, chopped
1/2 cup canned corn
1 tablespoon chili powder
1 1/2 cups beef stock
1 (10 ounce) can chopped tomatoes
Preparation method
Prep: 10 mins | Cook: 1 hour 15 mins
Preheat oven to 350 degrees F and spray a 13x9-inch baking dish with nonstick cooking spray.
In a large, deep, oven-safe skillet over medium heat, cook the bacon until it crisps, about 10 minutes. Add onions and cook in bacon fat for about 5 minutes. Stir in remaining ingredients. Transfer mixture to prepared baking dish and bake for 1 hour to heat through.

HERE ARE 2 HASH RECIPES WITH POTATOES INSTEAD OF CORN 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 tomatoes
5 white potatoes, 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
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.
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.

BARBECUE HASH - SC STYLE 2 pounds of chopped pork butt bbq
5 lb white potatoes, 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 ingredients, and then cover with water or chicken stock (aprox 1/2 gal). 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

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