Southern Hash
Ingredients:
1.5 lbs pork (I use boneless country style ribs, or big chops)
1.5 lbs chicken (I use breasts, but I've used thighs)
5-6 medium potatoes, peeled and chunked
1-2 carrots, shredded
1 medium onion
1 clove garlic
2 cans (16 oz) tomatoes, whole
Dry rub or your favorite BBQ spices
Dice the onion and garlic and sauté in oil. Add salt and pepper to taste.
Dice meat into chunks (smaller the better) and add to pot. Cook until meat
is browned (about 10 minutes). Add tomatoes and water to cover plus another
few cups.
Cook for app. 1 hour, then add peeled and chunked potatoes and shredded
carrots. Add spices (I use a good flavorful no-salt rub). Cook over medium
heat until chicken begins to "string" and potatoes turn to mush. Watch the
pot closely and add water as needed. You won't start getting that
"hash-like" consistency until late in this process, so don't skimp on the
liquid. This takes a few hours (about 4-5) depending on your temperature,
so be patient and start early. If you like, at this point, add 1/2 cup or
so of your favorite bbq sauce, serve over rice, and enjoy!
If you like something a little thicker, boil 2-3 chunked potatoes until
mushy, then sauté a small onion, turn off heat, add potatoes to the pan and
mash, then add this "mush" to your finished hash until the consistency is
like you want. Also, I've tried an electric whisk (for lack of a better
term) to puree the hash and make it into a more consistent blend but I,
personally, like the different size chunks and whatnot.
The one thing to remember is to dice the meat (especially the pork) small,
otherwise you end up with potato/ tomato soup with chunks of pork. Tasty,
just not exactly what I was shooting for!
And Kevin, if you're going for "Sconyer-style" hash (it's an Augusta thing),
this is close, but I believe he puts instant mashed potato flakes in his to
get it to that consistency. I've tried it like that, but don't care for it.
Too much of a processed taste.