Posted by Andy Howard
on July 4, 2009, 4:42 pm, in reply to "Re: Hash"
67.34.202.195
Andy’s Famous Georgia Hash
5 pounds of pork (shoulder, etc.)
3 pounds of beef roast
5 pounds of potatoes, peeled and cut up for grinding
3 pounds of onions, peeled and quartered
1 - 24 oz. bottle catsup
1 - 6 oz. can of tamato paste
2 - 15 oz. cans of tomato sauce
1/2 cup vinegar
1-1/2 tablespoons sage
2 tablespoons salt
2 tablespoons black pepper
1/2 - 4 oz. bottle Crystal hot sauce
Boil beef and pork in separate pots. Grind pork and beef. Grind onions and potatoes. Mix meat, potatoes and onions in large pot. Add all other ingredients. Add enough pork broth to make about the consistency of chili. Add beef broth if necessary. Cook over low heat for four hours, stirring constantly and adding additional broth to maintain consistency. Be sure that potatoes and onions are done. Another quicker method is to put the potatoes and onions in a pressure cooker and adding enough broth to prevent sticking to the pot. Heat until pressure reaches 15 pounds and turn heat off. Let cool until pressure is zero. Add other ingredients and broth to maintain consistency and hash is done. Saves about four hours of stirring.
This hash makes a delicious accompaniment to barbecue. Serve the hash over a bed of rice. Add hot sauce as desired.
Canning instructions: process 90 minutes at 15 pounds pressure. Put hash into jars hot but not cooked. Cooking will occur while processing. Hash can be frozen for up to six months.
NOTE: This recipe or variations has been used in parts of the South for many generations. It is used instead of Brunswick stew in areas of North and South Carolina as well as Eastern Georgia (Augusta area). This recipe is very similar to the one used by my father when he made hash for family barbecues.
Recipe may be halved or otherwise reduced as desired.
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