It took a lot of traveling and asking for me to collect and hone down great hash recipes. "The Great American Barbecue & Grilling Manual
" has several "up country" and "low country" hashes. But every township in South Carolina thinks theirs is the only real hash.
Try it, you'll like it!
Directions: Start with 3 lbs lean beef and 1 lb. pork, trimmed of fat, gristle, veins, arteries, etc. and cubed.
1 Cup onion, finely chopped
Salt, to taste
Fresh cracked pepper to taste
1 stick of butter, unsalted
Put the meat in a heavy cast iron pot with water to cover and simmer until it falls apart, adding water as needed. Remove meat to another pan, and add onions to pot and bring to a gentle boil. When the meat is cool enough, pick all the connective tissue, veins, bone fragments, etc and pull into small bits. Return the meat to the pot and ad the butter. Continue stirring and cooking until the meat and onions combine. Salt and pepper to taste.