ThreeDJ16 Posted July 6, 2006 Report Share Posted July 6, 2006 This is not my favorite, but the only one I had typed up. Georgia Hash 1 lb. Pork 1 lb. Beef 1 lb. Chicken 2 onions 4 Potatoes 2 Mild Peppers of choice 10 Sun Dried Tomatoes 1 - 12 oz. Can Tomato Sauce (start with 1/2 can, then add to taste) 4 TB Basic Smoke Season Rub 1 TB File` Powder 1 TB Celery Seed 1 TB Mrs. Dash 4 TB Black Pepper 4TB Garlic Powder 1 TB Salt 12 TB Texas Pete 2 TB Liquid Smoke 5 TB Lemon Juice 20 TB Ketchup 10 TB Vinegar 10 TB Mustard Cook all meats (after fat removal) with basic smoke season, till tender. Flake off meat and remove any more visible fat. Defat broth with skimmer and use to cook potatoes, onions, peppers, and tomatoes till tender. Add meat back into mixture and add all other ingredients. Cook till desired consistency and serve over rice. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted April 9, 2008 Author Report Share Posted April 9, 2008 Hey TonyO, I know you asked for a good hash recipe a long while back. Just wanted to mention that one is in the works. Need to make it one or two more times to get the amounts right, but so far it is great. The cool part is I am using a pressure cooker and it takes under 30 minutes verses the normal all day cook. Anyway, will post soon when I get it committed to paper. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Syzygies Posted April 11, 2008 Report Share Posted April 11, 2008 I'm sometimes a fan of long recipes, but not for hash. Hash is the ultimate use of bbq leftovers, be it pulled pork, brisket, or house-cured ham (my favorite). Combine exactly one such meat with onions and potatoes, and a few carefully chosen spices. Salt and pepper works. It's "hash", not "mush", so do everything in one's power to keep the ingredients distinct. Fry the onions on their own. Steam the potatoes in advance and chill them (the usual "twice cooked" starch routine that makes french fries taste so good), then pan saute them on their own until you're tempted to serve them straight up. Finally, combine all the ingredients, but not into a mush. Hash is all technique and hunch, no recipe. If you're not thinking "That's all?" when you make it, you're using too many ingredients. It is great with fried eggs and hot sauce. The leftover barbecue is, however, what makes the hash. Quote Link to comment Share on other sites More sharing options...
Duk Posted April 11, 2008 Report Share Posted April 11, 2008 Amen, press down on the potatoes and don't peek Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted April 11, 2008 Author Report Share Posted April 11, 2008 Yeah, my new recipe is very simple and only combines a few ingredients. Very little spice to let the meats speak for themselves. No leftovers though. French fries also make good potato salad. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
