I'm from Orangeburg County (where Duke's and all the truly great bbq establishments began). Here's what I find to be a truly great hash recipe.
3lbs pork, 1lb of ground beef or pot roast, equal part peeled potatoes, 1 onion, mustard, ketchup, vinegar, salt, pepper, worchester sauce, tabasco, a great mustard based bbq sauce.
Boil pork and beef until they fall apart. Save 1/2 of the renderings/broth. In a separate pot, boil your potatoes and a very very finely minced onion. Run meat and potato/onion mixture through a meat grinder together. Place ground mixture in the broth, add in some vinegar, salt, pepper, tabasco, garlic powder mustard, ketchup and mustard based bbq sauce to taste. Let simmer at a low temp for another hour or two. Serve over white rice.
This is a great hash! I prepared it for a small group and I had a good bit left over. Do you have any idea about how many people this would feed at a typical SC barbeque where you have a "complete meal" ie veggie, rice, bbq, bread, plus dessert?
I'm from South Carolina, and believe me, there are no carrots in our hash.
Any suggested amounts for the following?
mustard, ketchup, vinegar, salt, pepper, worchester sauce, tabasco
I'm from Orangeburg, SC and used to visit Earl Duke's BBQ often. You're right, they have the BEST hash I've ever tasted too. Now I live a long way from there and can't visit regularly so I have to make my own hash at home. I think one thing that made their has so special was the smoky flavor of the pork they used. I think my recipe is pretty good...and a lot of people like it.
Simmer a medium sized pork shoulder or butt slowly until meat is fork tender in water with salt added. Add 3-4 peeled chopped potatoes and 1 diced onion to the pot after the pork is fully cooked. After the potatoes and onions are tender add the following:
1 sm. can tomato paste, 4 Tbsp. brown sugar, 1/2 - 3/4 c. corn syrup, about 1 cup +/- ketshup, 1/2 c. or so of mustard, 1 bottle smoky flavored BBQ sauce, chipotle or other smoky flavored tobasco sauce, a few dashes of Worchester sauce, about a teaspoon or two of ground black pepper; salt to taste. Stir and mash the potatoes/onions and meat until it's finely shredded and stir to blend all ingredients. Simmer over LOW heat for another hour or so. Serve over hot white rice. You may add more/less tobasco to taste. A little liquid smoke adds a smoky flavor if you don't have the benefit of a nicely pre-smoke piece of pork.
The measurements aren't exact as these are approximations of the amounts I used. I never measure any of this stuff, but go by the size of the pork roast and what the mixture tastes like as I go along.
Wish I could get back to Duke's BBQ for some of their hash...
I have eaten at all of the Dukes a lot over the years and live about a mile from the one in Walterboro. I have noticed that all of them now use a lot less meat in the mix, and it's mostly potato's and onions. What gives the Dukes (as well as other lowcountry BBQ's) taste is actually ketchup and a lot of it (and that's a good thing). They use a double potato to onion mix (eg 2lbs potatoes and 1 lbs of onion) They may still put chicken in it and scrap pulled pork at half or less than the potato mix. If you look at their hash now, it's very consistent and not as stringy (due to having less meat in it) It's all still good hash, just less to it then in the "old" days.
hi! i'm very excited to try out this recipe!! how much water do you usually put in?? and do i drain after cooking the pork? (i'm very new to making hash)
Hi i spent many summers in columbia and have begun looking into to meals i loved as a child there and would like to recreate. I read your info on hash and have a question or two as well as acomment or two. Just noting that these replies are long ago dated, but hoping someone, older, hopefully will see this and comment or direct me. I am in agreement with the sauce receipe for the most part, little variatin her and there, since this was for me the 70s, but what i dont seem to find is the pork info. My granddaddy and aunt used to make hash for us when we came down south, but no written recipe of course could be found. My mother wrote long ago that the thought, there were various hog or pig parts in the ground hash, that no on has made comment on. Such as pig ears, liver, jowls and something to do with the head...Can someone let me know if we are on the right track, to creating this rich, heavy choclately brown hash which of course we ate over perfectly steamed now jasmine, rice????
The other item im trying to find is liver pudding...this one would be great to find and ship. Momma remembers that being a store item, but not all were good in the 70s.
Thanks in advance.
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