Barbecue Hash - SC style
This ain't chunky hash. This is traditional lowland South Carolina style
hash, served over cooked rice. It should 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,
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 (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.
Copyright 1998
Latest up date 09/30/07
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