Crock Pot Hash: A Delicacy of South Carolina

Marie, over at PractiGal, has announced that this week’s Carnival of the Recipes will be devoted to crock pot recipes. The General loves a challenge,and I had to do a lot of thinkin’ since our crock pot does not get used very often these days…in fact it didn’t take the trip here to Savannah…in fact where is it ?? TLW used to be the Queen of the Crocks years ago, but I have cured that…since she does not have to cook these days ­čÖé

Reading the latest National BBQ News this week, I came across an article on South Carolina and their love for BBQ hash. TLW and I spent some time reminiscing about our early days on the BBQ circuit and our attempts at cooking hash for a couple of contests. Our first attempt was in Tryon, NC. TG looked at many recipes and, along with my partner at the time, came up with what we thought was an acceptable product. TLW took one bite and said that it tasted like (and looked like) dog food. It WAS miserable…but we entered it in the side contest and I think if we didn’t come in last we were very close to the bottom. Anyway two Atlanta boys had given it the ole’ Bulldog try…and what did we know about HASH???

Next time we wanted to enter a hash contest, TLW stepped up to the plate and, along with some input from our friends Ed and Muriel, she created a hash that she remembered from her childhood in Boston. Very much like corned beef hash patties (but using beef brisket) drizzled with BBQ sauce. Again, my memory fails me, but I think she took first place and was very proud of that honor!

Back to the National BBQ News article entitled Hash: A South Carolina delicacy written by John Waldrop of the South Carolina BBQ Association. He directs those who want to learn more about South Carolina’s hash to go to Stan Woodward’s website. Stan is a documentary film maker who does projects on Southern foods and culture.

Carolina Hash: A Taste of South Carolina. “Finding that a stew called hash was what displaced Brunswick stew as the stew of choice in South Carolina, Stan, with the support of The Museum in Greenwood, SC, traveled the Palmetto state learning the story of the popularity and historical roots of this indigenous-to-South-Carolina-stew cooked in the black iron pots. This documentary won a CINE Golden Eagle in Washington and was shown alongside entries from The Bill Moyers show, “Now” and ABC’s Dateline.”

Back to the crock pot! John Waldrop has re-formulated the recipe that he still cooks in his large black iron pot to work in a crock pot!!

CrockPot Hash

4 to 4.5 lb. Boston butt roast

1.2 to 2 lb. beef chuck roast

3 baking potatoes, peeled and diced

3 medium onions, peeled and diced

Seasonings: (use only as a guide…)

5 T white vinegar

2 T spicy brown mustard

1 T red pepper flakes

2 t cayenne pepper

4 T tomato paste

1 stick butter

2 T worcestershire sauce

salt and cracked black pepper to taste

Step 1: Pre-heat 5 quart crock pot on high. Rub both roasts with salt and cracked pepper, then place in the crock pot. Add the diced potatoes and onions, and then fill the pot with hot water or stock and cover. Let it cook 6 to 7 hours until the meat falls apart. Keep check on the water level

Step 2: Remove the meat from the pot and pull apart to let cool. Next remove the bone, fat, and connective tissue. Pull the meat apart in small pieces and then give it a light chop. Break up the potatoes and onions in the pot with a potato masher. Return the meat to the pot. Still on high, let it cook another 4 hours. Add the butter and reduce heat to the lowest setting. Let it cook another 6 hours or until it is the consistency you like.

Step 3: Add your seasonings one at a time and taste as you go.

Step 4: Place over your choice of white rice, or white bread.


***DISCLAIMER: The General has not tried this recipe, and cannot guarantee its results.***

2 thoughts on “Crock Pot Hash: A Delicacy of South Carolina

  1. Tik Tokaz says:

    Thankss for the recipe – My encounters with Black Kettle hash started with visits to my grandparents in the 1950’s 60’s. It was known as Saluda hash, and we could get it at the locker plant, or from individual sales. I have been trying to replicate it with to no avail until know. Biggest issue was the cooking time. Also as I recollect Saluda hash seasonings were just salt, pepper, onion,and vinegar. So I had a taste I could work towards. Was leary of the potatoes but my cousin said it was used as a thickener – so instead of using a masher I used an immersion blender with good results.

    Of course my other big issue was finding stores that sold the hash when I visited Columbia from Alabama. And oh yeh, here in Alabama we have something called white BBQ sauce.

  2. Allen New says:

    My Dad(Tommy New) made his hash for years and I have made it a few times after learning from him. He always included a small portion of chicken or turkey (wings) to mediate the taste. His recipe, or a close proximity thereof, is still used by the Methodist Men’s Club at Grace Methodist Church in Abbeville, SC, and has been used since the 60’s. One of the secrets is to cook the potatoes and onions until they disappear, and he was known to thicken it at times with potato flakes. it is best eaten in a bowl, like any good stew-usually served with slices of store -bought “white bread”. If you want rice that is best saved for chicken bog or rice and gravy!!!

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