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I'm in Californa and have no idea what your concept of "hash" is but I'm really looking forward to responces.
Willing, even eager to be "educated".
Two types of SC hash I make are real easy. One with potatoes and one without. Both are easy but to do it right it takes time.
One pork butt
One small beef roast
One large onion
One cup apple cider vinegar
Whatever dry rub you like
Cut butt and roast into golf ball size pieces
Rub with rub
Salt/pepper to taste
Put everything into a pot with a lid and cook over low heat until the meat falls apart, stirring occasionally.
If you want potatoes in it, when the meat falls apart and you almost have hash, dice a few potatoes and stir into the meat and cook until the potatoes are done. You can play with the recipe to your tastes by adding more or less vinegar or instead of rub, use a small amount of BBQ sauce. You don't need to add a lot of liquid because most of your juice will come from the meat. You can also cook it in a crockpot.
If my calculations are correct, when this baby hits 88 miles per hour, you're gonna see some serious shit!
I've only done corned beef hash a couple of times and I used Alton Browns recipe. It's pretty good.
I live in the upstate of South Carolina and made this yesterday and got many compliments.... Good luck...
This recipe cake from the book Smokin' by Myron Mixon page 122....... I just 1/3 the recipe and his says will feed 50 people.......
3 lbs potatoes
1 lb yellow onion
1.5 lb pork - left from some butt a few weeks ago that had been frozen
1.5 lb turkey meat - left from one I had cooked earlier this year
1/3 cup of sugar
40 ounces of crushed tomatoes
40 ounces for creamed corn
40 ounces of tomato sauce
2/3 cup vinegar based BBQ sauce
Added a little water to thin it then placed on the big green egg ar 250 with platesetter (legs up and using three green feet under dutch oven). Cooked for about 8 hours in a 12 quart pot - this made about 9 quarts.