Quote:
Originally Posted by brightcopperkettles
I declare, I don't know what other folks put in their hash, but in our SC hash, we use beef roast or pork roast (depending on what kind of hash we're making). It is boiled with onions, butter, vinegar, and seasonings until it falls clean off the bone, then you pick the meat off, return it to your pot liquor, and cook it and season it some more until it is good and thick. Then you serve it over rice or white bread and have sliced tomatoes and sweet tea with lemons floating in it. It is to-die-for good...
I believe I have a hash recipe somewhere around here. I'll see if I can find it and will post it for y'all tomorrow.
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I'm pretty darn sure I saw a few other ingredients not listed above on my last hash consuming opportunity. Couldn't identify them, but like New Yorkers said about Rudy, don't ask how it's getting done and just enjoy the outcome...
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