HOME > Chowhound > Home Cooking >


SC Hash

Do any CHs have an "Old Family Recipe" for Hash that they would share with a Canadian Yankee who has a great admiration for the BBQ craftsmanship I've enjoyed on visits in the area.

Thank you in advance.

  1. Click to Upload a photo (10 MB limit)
  1. My grandmas or my version made with chicken and some mexican heat.

    Grandmas is made with beef and mine with chicken. I like both. I usually put a little indent in the mixture and put the eggs in and then to the onion so the eggs cook. It is perfect every time.

    I use leftover roast beer or corned beef about 3 cups or so (this feeds 6); about 2 cups potatoes, peeled and diced, same with the onions about 1 1/2 cups, 1/2 green and 1/2 red pepper chopped; celery 1 cup; 1 teaspoon dijon, salt and pepper and some Italian seasoning about 1 teaspoon. I like to add some broth for moisture and some butter and olive oil to saute in.

    Saute all your vegetables, once sauce add the beef and some broth. I like to cook on the stove in cast iron until everything is soft. Then I use the bottom of a glass and make 6 small indentations in the hash. I add a cracked egg to each indentation and then put in a 375 degree oven for about 5 minutes until the eggs are soft, but no runny whites. I top with a little grated cheese right at the end and serve.

    You can leave the eggs out if you want. Some also add carrots, I don't like carrots in mine. Also Fresh thyme is a great addition too. I usually use what is in season or I have on hand.

    19 Replies
    1. re: kchurchill5

      KC, thank you, it sounds good.
      However, I was imprecise. My quest is for South Carolina Hash. That's the traditional dish made with leftover BBQ pork and served over steamed rice when I had it. I know it has liver and onions it in too and is fairly loose, but not quite a slurry.

      1. re: iamafoodie

        I did the the SC and wondered but people call things different so I didn't think. Well mine is good, but SC, no clue. Sorry

        1. re: kchurchill5

          K, thanks anyway. Being ex-South Boston Irish I'm no stranger to that form of hash.

        2. re: iamafoodie

          I am from sc and our hash does not have liver in it at least not the placees i have ate at...i am from the upper part of sc my family has their own recipe and where ever you go in the summer time you will find hash and bbq.....it has beef, pork, butter, onions, red pepper, salt and pepper...i have never heard of it served over rice only on a sandwitch on a hb bun.. i my self like to eat it...with salteen cackers ...and man do i miss it... i live in AR now and crave it so much...

          1. re: powof3m

            I live in Michigan now- but I have fond memories of eating barbeque and hash on the Fourth of July from Jack Kelly's. Daddy would take me out to Mr. Jack's the night before the Fourth, and we would stay up mighty near all night watching he and his helpers cook whole hogs over coals in pits dug into the ground. The hogs were wrapped in chicken wire and cooked slowly all night. Then come daybreak, the chopping would start. Big, strong men would take hachets and chop up the whole hog - skin, gristle, fat and meat. And some of the skin was peeled off and sold separately.
            We ate our hash over white bread too.
            If you ever travel to the Piedmont of SC, to Union County, my home, make sure you stop in Buffalo, SC at O'Dell's Cafe. Mr. Jack O'Dell cooks barbeque and hash the old fashioned way, and also makes a chicken stew that will make you slap your brains out licking your chops!! Oh, Mercy, is it good !!! With Saltines crunched up in it...
            nd before you leave, visit his fresh meat market inside the cafe. Now understand that the floor is concrete with wood shavings on it, and the tables are covered with red and white oil cloth tablecloths, you eat from paper plates a with plastic utensils, and you don;t mind one bit!!

            Please take home a sample of that wonderful cudzu plant that grows all over everything...and be forewarned - you CANNOT kill it with a nuclear bomb!!!

            I do miss that barbeque, hash and the congeniality of O'Dell's on a Saturday afternoon...check it out if you ever get a chance.

            1. re: stonestew

              How crazy is this....I live in AR now but I am from Kelly Kelton, a small comunity on the outside of Union, its still Union county....O'dells is now called Midway BBQ...and I love their Hash...i crave it all the time....the also make a great macronie pie too, that i have only found in sc....I can make my own hash now...I got my uncle to tell me how to make it...i useually make a big batch onece a year and freeze it....The first time i made it...my husbands faimly didnt know what it was and didnt really want to taste it be cause it looks like a big pot of mush, but i got them to anyway, and all that was left of 20 pounds of hash was 2 small bowls.....6 people ate almst 20 pounds of hash can you believe that...lol....As for the Beacon...i have not been i havent been there in 13 years but you described it to a tee right down to man screaming at you to hurry up ...lol i loved that place

              1. re: powof3m

                OMG!! My daddy grew up on Pee Ridge near Lockart and my momma was from Santuc!! And it is Midway BBQ - I had forgotten that! And yes, i can believe 6 people ate all that hash...yummy!! What a small world!!

                1. re: stonestew

                  This is so crazy.....You have no clue how small it is....Kelly Kelto and Pea Ridge is pretty much the same area and I lived on Bentlytown Rd....whitch as you know is the short cut road to lockhart and the home of the old pea ridge school...lol...I am waiting on my son to get out of school for the summer and then we are heading home....for the summer...well my mom lives in tn...so we will be between tn and kelly kelton all summer and i am ready for some hash.....

                2. re: powof3m

                  I read your reply and wondering if you could help me out, and tell me how to cook Hash, I been buying it from this guy and it cost alots to buy when you buy lots of it he charge $9.00 a quart and I want to start making my own and freeze it I kike making stews I made a 5 and 1/2 gallons of veg.and chicken stew but I like hash the best, if you could help me I apreciate it very much, I can give you my e-mail address Thanks.

                  1. re: poopy3

                    wow i know what you mean...i was home for the forth and it cost me 12.00 for 2 pints. where do you live

                    1. re: powof3m

                      I live in Greenwood, S.C., Where do you live?

                3. re: stonestew

                  Where is Buffalo SC? I have heard of Blufftin, but not Buffalo. We go to Kelly's barbeque in Summerville, SC for bbq. My husband is from Owasso, Mich. and He loves the hash and rice at Kellys. If definitely has liver in that hash. which is why I don't like it, but Scott always goes back for seconds. I think it is funny how people can live in the same state, and know so little about the part they don't live in. Like me never hearing pf Bufflo, and people in the state never hearing of hash with liver. I grew up in Berkely County and.that is the only way our hash is made.

                  1. re: lovebeingsouthern

                    I agree it funny and the fact that even though we live or lived in the same state but indiffert parts and talk so differnt that you can tell what area one is from, i have a friend that is from the low country and she has such a stronger draw. Buffalo SC is in union county sc

                    1. re: powof3m

                      Thanks for sharing. Not to offend anyone fron the upper part of SC, I can ALWAYS tell people from Lancaster SC, just by hearing them talk. Then ofcourse you can go down toBerkeley County and know when you are haring someone from Macedonia(Pronounced MASS-A-DONIA.)If I ever get to Blufftin I try thr Bbq there. Thanks.

                      1. re: lovebeingsouthern

                        Lol i know what you mean....i have some real good friends form lancaster sc..speaking of hash i am real excited jjust one mor wheat and we are head down south...i am ready for some hash thinking i might have to take a trip to "midway" for some and macaronie pie....i can taste it now

                4. re: powof3m

                  My first hash was from Sweetie Horne's store in Jonesville, Union County SC and was the best ever. I live in California now and have searched many places for that Un.ion County hash recipe. That place in Buffalo sounds the closest and there used to be a place between Pacolet and Spartanburg that made that hash as well. I have found it out in the rural piedmont on holidays noted in hand lettered signs pointing up long dirt roads. Keep the tradition alive and the tomatoes and mustard and potatoes OUT.

                  1. re: theSteveSmith

                    I know Sweetie Horn's place as well. My daddy used to make hash like it is supposed to be made and I do miss it. i eat at O'Dell's Midway cafe every chance I get. I now have no family living in Union County, so it may be a long time till I taste it again...but the taste buds and the heart never forget. :)

                    1. re: theSteveSmith

                      I am from the Janesville area..I have never known of a sweetie horns.....I wonder if it usesd to be what is now my c poo using gas station...she married a horn!!!

                5. re: kchurchill5

                  Read through the threads and this is my 2 cents:
                  First of all SC hash is not a recipe of mexican decent nor does it have a resemblance to any mexican food I've ever eaten. Hash is most commonly served over white rice or plain white bread. As for an orange coloring? Not an SC hash. I'm from Greenwood, SC 23 yrs old and I've been eating hash for as long as I can remember around the 4th of July and memorial day. It has always looked the same, like a soupy gray mush with pork, onions, and potatoes cooked down until nearly unrecognizable within the paste. Haha appetizing description I know but I've personally tested it against many of my college friends who aren't from the area, much less have ever heard of hash, and always the same reaction...impossible to have just a taste. Mr.Waldrop's recipe sounds spot-on to what I'm accustom to in my SC hash.

                  Although I've had hash all over SC to this day there's something about the Greenwood recipe that puts it over the top around the state. When I say the "greenwood recipe" I'm just referring to the cooks who supply the hash around the holidays, no restaurants, but about the same standard texture and ingredients most of the places within SC have... The 4th of July just past and when I went back home to pick up a quart of this god-sent mush the local fire dept, who makes tons of this stuff every year, had completely sold out two weeks in advance... There are people in smaller counties all over SC who still brew this stuff up regularly, they're just a little harder to find. I got referred to a "handy-man" in Hodges who also cooks some up around the fourth and picked mine up from him (sounds sketchy I know but people around this area do these kinds of things all the time and is without question worth the experience of finding these places haha). Its been a few years since I've had it and I swear, I wish I had gotten SO much more.

                  If any of you are ever in the area around this time it is most definitely worth the trip, just make sure you get enough! Memorial day is coming up and I'm sure they'll be resupplying! Just look around for the 200 signs across the city advertising it haha. If you still can't locate it, contact the NorthWest fire department of Greenwood County.

                  Hash tip: texas pete or hotter hot texas pete

                6. I am not from SC and therefore don't have a secret recipe, but try this recipe out as a start:


                  Hash used to have a lot of different things in it, and I've found it to be a particularly regional food - much like a lot of SC BBQ offerings - and I know some had liver in them (and God know's what else, since it's almost like eating baby food). Hash isn't my thing, personally, but I'm glad it's a tradition that's being kept alive.

                  1. Hash – A Delicacy of South Carolina
                    By John Waldrop (South Carolina Barbeque Association Senior Judge)

                    Today, hash is a very popular complimentary dish to South Carolina barbeque and a favorite of many South Carolina Barbeque Association judges that get excited when they see it being offered as a competition category. Hash is another feature of South Carolina barbeque’s uniqueness. Hash-making began with the by-products of “hog-killing” time on the early farms and plantations of SC. In those days, the less desired and tougher parts of the pig were used to make this long cooking stew. In the low country, it was typically served to the slave populations along with Carolina Rice as a part of a high protein high carbohydrate diet. Many of the slaves that came to South Carolina by way of Barbados brought with them chilies and spices from that region. These creative African cooks added the imported ingredients along with a few potatoes and onions making it such a tasty dish that it soon became very popular in the “Big House” as well.

                    Historically hash was cooked in large cast-iron wash pots and syrup kettles as it is still done for personal consumption today. Today most hash is made with pork shoulders or butts and beef chuck roasts. Like barbeque, the recipes vary widely from cook to cook and have become a source of competitive pride for these “Hash Masters.” It typically takes about 24 hours to cook a pot of hash requiring a constant watch and frequent stir to keep it from sticking. Hash with rice is still the most popular way to serve it, but historically it was rice in the low country and with bread in the up-state. Hash is really good with grits for breakfast as well.
                    According to historian and Southern folk-life documentary film maker Stan Woodward, hash is a foodway that fed farm folk during good times and hard times. After the Civil War, small farms struggled in the Low-country and at hog-killing time nothing went to waste. Land-owner and sharecroppers alike ate hash, and the dish spread into the Midlands and the Piedmont.
                    Because of its early provenance, this cross between a stew and a meat gravy became established as the South Carolina stew of choice long before Brunswick stew made its way down from Virginia or up from Georgia - whichever way the migration took place.
                    Hash masters became known locally for their hash and began cooking it on special occasions when farming neighbors were invited for a social time together and on holidays, when the hash would be sold to members of the local community. In this way hash-making began to occur in screened-in "hash houses", where it was sold to satisfy the local community's taste for hash and to supplement the farmer's income. Today it is cooked ritually in black iron pots at family reunions, church gatherings, on holidays and as fundraisers for volunteer fire departments. And there are still a few barbecue houses where the traditional farm recipes for hash are cooked in burbling cast iron pots that are "grandfathered-in." It is served as an accompaniment to pit-cooked barbecue and can be found on most buffet lines.
                    Stan Woodward’s documentary “Carolina Hash: A Taste of South Carolina” is pretty much the definitive answer on just about anything you’d like to know about hash. For information, go to: (www.stanwoodward.com) This quirky and lively documentary carries the viewer across South Carolina to uncover the story of one of the Palmetto state's most unusual indigenous folk heritage foodways - hash.
                    Two of the Up-state South Carolina festivals that feature a hash cook-off along side their barebeque cook-off are “The Festival of Discovery” in Greenwood, SC - www.festivalofdiscovery.com and “The Piedmont Blues and Hash Bash” in Abbeville, SC – www.bluesandhash.com

                    Below is a recipe that has been simplified to create in the crock pot. The original recipe from my grandmother's farm included beef, pork, and the occasional critter such as rabbit or turtle. Seasonings were mainly salt & pepper. The selected sesonings are only suggestions, please season as you like. Every SC Hash varies on the preference of the cook. It is a hard thing to define. Traditions vary greatly from region to region and often block to block.

                    CrockPot Hash

                    4 to 4.5 lb. Boston butt roast
                    1.5 to 2 lb. beef chuck roast
                    3 large baking potatoes, peeled and diced
                    3 medium onions, peeled and diced

                    Seasonings: (use only as a guide...)
                    5 Tbl white vinegar
                    2 Tbl spicy brown mustard
                    1 Tbl red pepper flakes
                    2 tsp cayenne pepper
                    4 Tbl tomato paste
                    1 stick butter
                    2 Tbl worcestershire sauce
                    salt and cracked black pepper to taste

                    Step 1: In a 5 quart crock pot on high. Rub both roasts with salt and cracked pepper, then place in the crock pot. Add the diced potatoes and onions, and then fill the pot with hot water or stock and cover. Let it cook 6 to 7 hours until the meat falls apart. Keep check on the water level

                    Step 2: Remove the meat from the pot and pull apart to let cool. Next remove the bone, fat, and connective tissue. Pull the meat apart in small pieces and then give it a light chop. Break up the potatoes and onions in the pot with a potato masher. Return the meat to the pot. Still on high, let it cook another 4 hours. Add the butter and reduce heat to the lowest setting. Let it cook another 6 hours or until it is the consistency you like.

                    Step 3: Add your seasonings one at a time and taste as you go.

                    Step 4: Place over your choice of white rice, or white bread.


                    2 Replies
                    1. re: schash

                      Well, there you go, iamafoodie, from my online research yesterday, it seems that Mr. Waldrop is THE resource for SC hash info, so you're in good hands.

                      I've always wondered why SC Hash is so smooth when both NC and GA have both embraced brunswick stew, which is much chunkier. Or, maybe that's not really the way SC hash used to be? Was your grandma's recipe so smooth? I mean, I've only had it from SC BBQ restaurants....

                      1. re: schash

                        Using your recipe. What gives it the orange color out of these ingredients?

                      2. I lived in South Carolina near Charleston from 1953 to 1964, and I have very fond memories of the hash, but I was just a young kid and had not yet developed my curiosity about how to cook the foods I enjoyed. Much more recently I've made a couple of attempts to duplicate that taste, which I still remember pretty vividly. I've taken a pig head, heart, and liver cooked on a wood-fired pit, finely chopped the meats, and put them in a pot with lots of onions, some garlic, salt, black pepper, vinegar, and water, and cooked it all to mush. It wasn't quite right, but it was in the ballpark. On further reflection I've speculated that what was missing was pig blood, and next time I have an opportunity to get a head, heart, liver and some blood I'll try it again. I haven't set foot back in South Carolina since 1966, and I rather doubt that there are many places making hash the same way it was done when I was a kid. I hope this is of some help.


                        5 Replies
                        1. re: Jim Washburn

                          Where've you been all this time? ;-)

                          Hash is still served, although I see it less and less. Generally when pulled pork is served at a bbq, there might also be a pan of hash with rice along side. I have no idea how it's made. i never really liked it so my curiosity is dimmed somewhat.

                          Except if you go to the famous Beacon drive-in in Spartanburg, the 'Hash" sandwich is more like a finely chopped bbq, not the soupy hash i'm describing above.

                          1. re: danna

                            Danna, yes, that pretty well describes it.

                            I'm told these days it's usually made with the bbq leftovers, much like a classic Bolognaise Sauce, hold the tomatoes, only smokey.

                            1. re: iamafoodie

                              Most of the hash that I've ever had couldn't be described as being like a bolognese, it was like super-soupy mashed potatoes with really fine slivers of meat in it, served over rice. And there was little need to stir the rice, as the hash just soaked all the way down to the bottom of it automatically. I could never understand the following for it except out of necessity or lack of teeth to chew actual BBQ.

                              But, the chunkier version and the sandwich I would probably enjoy.

                            2. re: danna

                              Oh how i love he "Beacon", but not for thier hash, but their wonderful burgers...i havent been thre in years....And you are right hash is stilled served, mainly in the summer time....most mom and pop conveinent stores that have kitchens wll be selling by the pint, along with the sc bbq...itsa bit different from bbq you will get anywhere else....I am looking forward to going home for the summer

                              1. re: powof3m

                                And I also love the Beacon in Spartanburg - they used to have a blind gentleman who could take your order and have you set with a burger and fries or a hot dog before you knew it! Yum ! Yum !! I have not thought about the Beacon in so long - thanks for the memories!!

                          2. I make a hash from pork and rice and a BBQ sauce that's mustard based.
                            The pork is shoulder roast that's been cooked slow and low...covered for hours. It would be better if it where done outside in a smoker, but it's pretty good, just in a Le Creuset covered roaster in the over.
                            This is where my leftover shredded pork comes from.
                            To this I add chopped onions that are cooked long enough to just start to caramelize.
                            The rice is long grain, and can be left overs.
                            The BBQ sauce is mustard based and I use a recipe I googled. (I'd rather the mustard were grey poupon, but Sam's hasn't had Grey Poupon in bulk for a number of years.)
                            Combine the ingredients above to taste.

                            You'll have a hash that is true to the low country with the pork and rice components and to the British chutneys in the mustard sauce component.

                            2 Replies
                            1. re: shallots

                              Shallots, thank you.
                              I usually smoke a couple of butts at a time and was looking for an alternative to just a reheat meal. Could you please share some details about the sauce?

                              See if there is a restaurant cash 'n carry supplier in your area the has the big Grey Poupons.

                              Is that just a vinegar & Dijon sauce?

                              1. re: iamafoodie

                                Here's a link to a sauce recipe very similar to the one I evolved (the top one) when I couldn't find it locally. It needs to be sweet to offset the vinegar and the onions added to the pork. (I probably wouldn't add soy sauce and I might add just a pinch of thyme if I knew the sauce would sit a while for the thyme to diffuse.


                            2. The NYT times had a recipe for prime rib hash last week, it looked very good:


                              Time: 25 minutes

                              1 1/4 cups diced Idaho potato

                              Kosher salt

                              1 1/2 tablespoons butter

                              1 cup diced white onion

                              1/2 cup diced celery

                              Freshly ground black pepper

                              1/2 teaspoon finely chopped fresh rosemary

                              1/2 teaspoon finely chopped fresh parsley

                              10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork

                              roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice

                              1/4 cup ketchup

                              1/4 teaspoon Tabasco

                              1 tablespoon vegetable oil, or as needed

                              2 large eggs

                              1 teaspoon finely sliced chives.

                              1. Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.

                              2. Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside.

                              3. Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco.

                              4. Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm.

                              5. To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.

                              Yield: 2 servings.

                              3 Replies
                              1. re: normalheightsfoodie

                                normalheights, that's a heck of a recipe...way beyond the simple flavors. wow.

                                1. re: normalheightsfoodie

                                  Looks like a great recipe, but I notice a lot of you northerners are referencing a totally different kind of "hash". Hash that involves potatoes and meat (often corned beef) that is browned in a skillet is a completely different dish that just happens to have the same name. Do you see what I mean? It's not just a regional variation...its a totally separate thing from what the OP means. (and a thing I personnally like a lot more)

                                  1. re: danna

                                    Danna, correct. Perhaps I should have specified "South Carolina BBQ Hash".

                                    Shallots, that looks like an interesting sauce.

                                    Thanks all.

                                2. I do have a recipe for you. This is a family recipe and we also had a BBQ restaurant in the 50's/60's in Columbia, SC. I now live in Atlanta, GA. But all of my family live in SC. We only fix it on Memorial Day and Fourth of July for family and friends. You will have to tweak it a bit, because the things you have to have in order to prepare it correctly may be hard to come by in your area. (As in drippings from the meat; certain type of mustard; and certain types of wood when barbequing the meat.) These do make a huge difference when preparing. Also we make this recipe by memory so when I make it in the next month I will write it down and forward to you. Just to let you know it does not have potatoes, tomatoes, or chicken in the recipe. BBQ hash consists of ground beef and BBQ pork that has been grinded up together, this is what makes the hash consistancy. So you will also need a grinder. I have one on my Kitchen Aid mixer that works great. Let me know if you want this recipe.

                                  18 Replies
                                      1. re: Lottashore4

                                        I grew up in Denmark,SC ate Dukes my whole life. Now eat at Sweatmans in Holly Hill It is THE BEST!!! Whole hog cooked WITH ribs ,skins and of course hash and rice. It is great !!!
                                        Cooking crock pot recipe tonight first time with potatoes and tomato paste. Would love to see your recipe as well. I live in Snellville but would like to go back to SC soon. Keep on cookin. Memorial day is here so don't forget us.

                                        1. re: Bjolly77

                                          Grew up in Holly Hill and I think I ate at Sweatmans BBQ every weekend... except when they close for a month during the summer so the family can vacation. Took me a dozen attempts and first hand experience with a friend from Eutawville to come up with what I believe replicates Sweatman's Hash. Enjoy.

                                          BBQ Hash
                                          3-4 lbs pork Boston butt; fully cooked
                                          1 lb chicken livers
                                          5 medium potatoes
                                          3 medium onions
                                          1 bottle (24 oz) ketchup
                                          1/4 cup prepared mustard
                                          1/8 cup cider vinegar
                                          1/4 cup brown sugar
                                          8 cups water
                                          salt & pepper to taste

                                          You can cook the butt along with your hog, then add it, liver, potato, and
                                          onion to a pot and just cover with water, simmer for 30 minutes. Drain and
                                          cool. Run all through a meat grinder. Add remaining ingredients and
                                          simmer 1 hr or till thickened and cooked through, stirring often. Thin
                                          with water. (Should be the consistency of thick spaghetti sauce - one good
                                          spoonful should cover your serving of rice completely without dripping
                                          onto the plate - mmmm).

                                          Dedicated to Boots Varner (Eutawville, SC)

                                          (In a pinch, you can boil the butt cubed in salted water for an hour or two, continue with receipe where you add the liver)

                                          You can also find my attempts at their mustard based sauce, pulled pork, and cole slaw here: http://outdoorcookingworld.com/pork_r...

                                          PS: I'm cooking a batch of hash as I type this...mmmm.

                                          1. re: wdgriggs

                                            Excellent recipe. I actually had to boil the Boston Butt, and just cooked the chicken liver by simmering in a cast iron fry pan. I added 2 tsp of red pepper flakes, and 1 8oz can of tomato paste. Hope it freezes well as had to double this recipe for a big event next weekend. :-)

                                        2. re: Lottashore4

                                          I "shore" hope I live long enough to see Lottashore4's hash recipe.

                                            1. re: Lottashore4

                                              I would love to have this recipe, as my family's died with my daddy a few years ago and my brother is trying to locate it...

                                              1. re: Lottashore4

                                                To everyone who is patiently waiting on my recipe......... I thank you. I have had a very tough year. My dad past away with several weeks to follow my uncle and then two weeks after that death my aunt (which was my dad's sister and the uncle that passed, his wife.) Not to mention some other things that have made it a hard year. I have been living with my mom in SC since my dad passed and do not have my recipes with me. My mom is 80 years old and does not drive so I am in the midst of trying to help her get situated and everything in order since she refuses to move to Atlanta ( I don't blame her either) Please bear with me and thank you for your patience.

                                                1. re: Lottashore4

                                                  Consider yourself hugged. Many of us have been where you are now and treading water is sort of the best I could do in a similar situation. Our combined heritage strengthens us all.

                                                2. re: Lottashore4

                                                  To Lottashore4 I need a good recipe got hash, and yours sound good could you send me your recipe? Thank,( I not selling it, It's for home eating only)

                                                  1. re: Lottashore4

                                                    I have looked for a hash recipe for a while now. If you have found it I would love to try it.

                                                    1. re: huckabee

                                                      What type are you looking for? Mustard based? Red hash? Vinegar?

                                                    2. re: Lottashore4

                                                      I would love to have the recipe also. I have been looking for a real SC hash recipe for my husband. His grandma would fix it when he was small and and we haven't found anyone with a black pot recipe. Please email me at Jordanjulie70@yahoo.com Thanks

                                                      1. re: Lottashore4

                                                        I know this is an older thread but I'm interested in your BBQ hash recipe. My wife's family had a restraurant during the 60's/70's in Orangeburg, SC. Her grandfather passed when she was fairly young, taking with him his hash recipe. Her and I have several hash recipes that we love but she still says that it's not the same as her grandfather's recipe. I would love to get your family's recipe.

                                                        1. re: dallasl223

                                                          You should look at 44magnum's post that is a really good recipe, I just moved back to sc from ar and it was awful not being able to get hash out there so icalled my uncle and it is the same recipe that 44 has put on here and it is pretty good..

                                                        2. re: Lottashore4

                                                          Lottshore4 I read your comments on the SC hash. I would like to try your recipe. thank you in advance. Thomas1

                                                        3. In the upstate of SC along the I-85 corridor from Cherokee County to Anderson County and particularly in the "back woods" portions of those counties (I suspect in the mountains of NC, TN, and Ga as well); "hash" is a term used to distinguish BBQ (pulled pork) from any variety using pulled beef. The variations are endless but the key distinction is nothing more than "BBQ" uses pork, "Hash" uses beef. In this respect, 'beef' means any meat from a cow and 'pork' means any meat from a pig.

                                                          Just as some cookers of pork use variety meats in their BBQ, cookers of hash tend to use variety meats in their hash. Many don't - many simply use whatever tough piece of meat they have around that will tolerate long and low cooking methods to tenderize. Traditional method was in a large cast iron over a fire - it's what they had available.

                                                          In this usage, the hash is used as a sandwich filling much like a pulled pork BBQ sandwich and in some parts of the country this same sandwich might be called 'pulled beef' or some such. The difference in Upstate SC being that using liver, heart, brain, etc... is pretty common whereas the rest of the country might prefer a choicer cut of meat. This was (as was BBQ pork) food for the poor folk made from what was available.

                                                          You can make this recipe using either a slow cooker (low for 8-10 hours) or a big cast-iron chicken pot (also very low for about 8 hours). The greater the parts that are a whole cut of beef (vs variety parts), the lesser "mushy" it will be. [note: be CERTAIN to keep the heat above germ/bacteria killing range]

                                                          This is but one of many possible variations on this dish. Sorry this doesn't have specific measurements but this is how it was done. Folks didn't have the luxury of buying an exact "2 pound beef roast and four small onions", they cooked what they had. They also didn't have a lot of herbs and spices unless they were growing in the yard.

                                                          ***Cover some beef (trimmed of fat, you can brown it first if you want to) with water. A roast works well. Whatever you have is fine. Put some diced/quartered onion in the pot (it's going to stew into nothingness). Cook it on low heat 8-10 hours until your meat falls apart. Drain/strain it but save the beef stock for soup/stew/gravy later.

                                                          Shred up the beef mixture with a couple forks. Put the beef back in the pot with some diced vegetables of your liking. Onions, peppers, carrot, 'yard onions', chilies, whatever you like is fine. [my MiL likes some diced tomato] Add some vinegar and a shot of scotch [I use 1/3 c apple cider vinegar for a 2 lb roast - some people use a store-bought sauce] and simmer about an hour to cook the vegetables and blend the flavor.

                                                          Spoon it atop a split roll (hamburger bun) with a slotted spoon and eat. Store leftovers in the fridge and remember to use some for vegetable-beef soup and beans/rice n beef during the week.***

                                                          Remember, this is a "what you have on hand" dish and also a chance to cook up a lot of beef for use the rest of the week in other meals. The exact same recipe will work for other meats too, just in case you have some goat or squirrel in the fridge.

                                                          1. Since nobodys hit the nail on the head with SC HASH Here ya go !! Better than Midway BBQ and its even better with Deer Meat!!!
                                                            3-4lbs of chuck roast cubed up in 2 inch cubes
                                                            2-3 lbs Pork Butt cubed up in 2 inch cubes
                                                            3 lbs of Onions cubed same way
                                                            4-5 sticks of REAL Butter
                                                            Black Pepper to taste
                                                            Red Pepper Flakes to taste
                                                            Salt to taste
                                                            Start by adding all Meat to stock Pot of already warmed Water and bring to a Boil,Boil for 5-10 minutes while stirring constantly,remove from burner and pour off water then refill with already warmed water from 2nd stock pot,REPEAT THIS about 5-6 times until all bloody water has gone from Meat,Boil meat in water until meat starts falling apart at which point you add all Onions,continue boiling until Onions have vanished and meat is a slurry at which point you bring heat down to low and add butter and seasonings,keep cooking and stirring until desired consistency...Should be Grayish hue to meat if done right and REMEMBER to stir constantly the whole step of the way or you'll scald the meat...If you scald the meat,pour it out,its ruined...Try it with a Third Beef,a third Pork and a third Deer,its the best Hash in the world!!! Enjoy!!!

                                                            2 Replies
                                                            1. re: 44Magnum

                                                              I have been waiting on someone to put this recipe on here it is the best...a

                                                              1. re: 44Magnum

                                                                That sounds great but one thing I remember them putting in that isn't in this recipe is Liquid Smoke. I'm not sure how much would work here but with that stuff, a little goes a LONG way!

                                                              2. CHECK OUT FACEBOOK PAGE "RICE AND HASH"

                                                                1 Reply
                                                                1. re: patwofford1

                                                                  Put rice and hash in search box and nothing came up.

                                                                  1. I currently have a vat of Carolina hash cooking on my balcony in northern Arizona. Being that we are under extreme fire conditions, this means you really have to want to make some hash, as someone has to tend the fire constantly. Being born in Aiken County, SC and spending my first 50+ years in SC, I grew up on hash. Even within the small swath of area that hash is prevalent in, there are many variations. First, a few things abut the hash I love - it has no potatoes in it. It is a gray hash, not a red hash, which contains tomatoes of some sort. I make mine with pork, beef and sometimes a little chicken. Onion, garlic, red pepper, black pepper, dry mustard and vinegar are the primary ingredients. I like a 65/35-ish pork/beef ratio. I buy meet when it is on sale and keep frozen till ready to make a vat. Usually pork shoulder cuts, beef chuck cuts and the 'London Broil' cut are what I look for. I added a package of skinless, boneless chicken thighs this time. Chicken breast are too dry. I have about 17-20 #s of meat going, currently. Too that I have added 2 large onions, a head of garlic, about 3 cups vinegar, about 1/3 cup dry mustard, several dried, small, hot NM peppers, several tablespoons black pepper and salt. Of course, plenty of water to keep it from sticking. It will cook for at least 24 hours (we are at high elevation, so it will take longer). At about 18 hours, it will be tested for seasoning and adjustments will be made as necessary. It gets stirred every half hour or so. At this point. about 14 hours into the cooking, everything has broken down well. Some small chunks of meat remain. You can still tell what was beef and what was pork.The next 12 or so hours are when the real magic takes place. All of the meat fibers will begin to blend and become a homogenous mixture. Hash in NOT meant to be al dente (though I do like my rice I serve it over to be so). Once it becomes a uniform bend of meat fibers and soft to the tooth, it is done.
                                                                    I am split on the white bread/rice issue. I love it both ways, but usually go for the rice as we don't keep white bread in the house.

                                                                    2 Replies
                                                                    1. re: xntric1

                                                                      I've been searching for a hash recipe and thanks to you I've found it!!! I am also from Aiken South Carolina and my parents are from Charleston South Carolina and this is EXACTLY the kind of hash I grew up eating. I read through all the comments and was amazed at all the variations of hash. I don't know about adding potatoes, tomatoes and all that other jazz to my hash.....just cook mine low and slow for hours with lots of VINEGAR and definitely serve it over a plate of WHITE RICE!!! Thanks for the recipe!

                                                                      1. re: dsspalmer11

                                                                        I am glad to have helped a fellow Aiken County native. I just returned from the CSRA yesterday and had some red hash from Sconnyer's BBQ in Augusta while there. They do red hash and not near as good as what I make. I do opt to leave the butter out of mine, but a few sticks always is a nice addition. If anyone is ever in the piedmont of SC, there is a meat market in Ridge Spring, SC, Clyde Cone's Meat, that usually has hash by the quart and pint available. It is kept in a refrigerator and is packaged in glass mason jars.