Mar 19, 2020 · South Carolina Barbecue Hash is a unique S.C. side dish typically made from pork and potatoes and served over rice. Once you get hooked, you can't get enough of it.

Jul 1, 2013 · My giddy swamp hash recipe is from the German belt of South Carolina and uses pork and mustard prominently but other parts of the South might use beef.

May 15, 2024 · For a different yet still authentic SC-style hash, substitute half the pork with a beef roast. That version of this South Carolina BBQ hash recipe will have more in common with the hash you find in the Midlands of SC. Can be refrigerated for up …

Mar 8, 2025 · South Carolina Barbecue Hash - Our traditional barbecue side dish: history, map, restaurant directory, and a classic bbq hash recipe you'll...

Jul 5, 2016 · Rice is the traditional South Carolina starch, the grain that built the enormous wealth of Charleston, and it still is served in South Carolina much more than potatoes. "We call it hash and rice," says Bessinger. "We always brought hash and rice to the family reunion.

Using potato masher, mash pork until finely shredded. Stir in mustard, vinegar, sugar, hot sauce, and Worcestershire. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes. Season with salt, pepper, and extra cayenne to taste. Serve over rice.

Nov 6, 2024 · South Carolina Barbecue Hash. Adapted from Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More by Elliott Moss. Makes: About 6 one-cup servings

Jun 19, 2023 · 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...

We take you through, step by step, how to make a very traditional dish of South Carolina. We prefer the high onion content hash found in the upstate of SC. You will find many other versions...

Nov 7, 2016 · 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 various pig organ meats and is usually served over white rice …