Southern Beef Hash Recipe (2024)

FAQs

What's in South Carolina hash? ›

Like yellow mustard-based sauce, hash is a distinctive feature of the South Carolina barbecue style. A sort of cross between a thick gravy and a stew, it's made from pork and (often) various pig organs and is usually served over white rice, though sometimes grits or bread are used instead.

It takes patience to get crispy hash. In a heavy skillet (preferably not a non-stick skillet) over medium heat, spread the hash in an even layer and do not disturb for 5 minutes. With a spatula, lift up a corner of the hash to see if it has developed a crust. If it hasn't, cook a few minutes longer.

The essence of hash is meat that's already cooked, potatoes for starch and usually onions for sweetness. A couple of loose-yolked eggs on top provide a sauce that brings all the flavors together.

To make the hash you want approximately equal amounts of cooked beef, raw potato, and onion. The amounts listed here in the ingredient list are approximations. Scale up or down as needed.

Hash is a dish consisting of chopped meat, potatoes, and fried onions.

Where does hash come from? Delicious bowls of hash, a South Carolina delicacy made from ground hog's head meat, as prepared by Marvin Ross and Willis Spells. Hash is seldom seen outside the Palmetto State. And even in some parts of the state, it's not commonly served.

Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender. Instead: Regardless of the cooking method, corned beef is best cooked over low heat.

South Carolina Barbecue Hash is a unique South Carolina side dish typically made from pork and potatoes and served over rice. Once you get hooked on it, you can't get enough. Hash is humble food, but one that many people have developed a deep and enduring affection for.

Characteristics of a Good Hash Function. There are four main characteristics of a good hash function: 1) The hash value is fully determined by the data being hashed. 2) The hash function uses all the input data. 3) The hash function "uniformly" distributes the data across the entire set of possible hash values.

What is the most common meat used for hash? ›

Ham is common, and I've written several recipes for cooked ham before, from Confetti Ham Casserole to Split Pea Soup with Ham. I decided this time, though, to make a fairly simple hash, which can be made with ham, roast beef, or the corned beef I used (since I made it last week.)

While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium. It's also a source of certain compounds that may increase your risk of cancer.

Cooked Corned Beef (Cured With Salt, Sugar, Sodium Nitrite) And Beef, Rehydrated Potatoes (Contains Sodium Metabisulfite), Water, Contains Less Than 2% Of: Salt, Sugar, Sodium Nitrite, Gum Arabic, Natural Flavors.

Corned beef hash is pretty much hash browns with corned beef. Depending on who's making it, it can have onions and peppers as well. The canned stuff is more like cat food, kind of a mix of ground corned beef and mashed potato.

South Carolina is composed of 46 counties. The capital is Columbia with a population of 136,632 in 2020; while its most populous city is Charleston with a 2020 population of 150,227.

Traditionally, hash contained hog's heads and liver, but this became less common as restaurants stopped roasting whole hogs for their barbecue, and organ meats became less popular in the late 20th century. Instead, many modern barbecue restaurants prepare hash with leftover pulled pork, especially pork shoulder.

Hash History

Some historians say the origins of hash can be traced to enslaved Africans who devised ways to make tasty dishes out of the undesirable "offal" meats plantation owners wouldn't eat. Other theories point to German settlers in the state who brought with them the tradition of grinding meat for gravy.

THE STATE SNACK

The Boiled Peanut, was designated as the official State Snack by Act Number 270 of 2006. South Carolinians began boiling peanuts in the 1800's, making use of any surplus peanuts after the crops were harvested and sold.