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Southern Hash

none

1 cup leftover beef; cut in small cubes
1 cup raw potatoes; cut in small cubes
1 or 2 onions cut fine
1 green pepper cut fine

Brown beef and onions together in 2 tablespoons of butter. Add 2 cups boiling water and the potatoes and green pepper. Salt and pepper to taste. Cover and let cook slowly until all ingredients are tender. The hash should have plenty of gravy, and more hot water may be needed. A small amount of flour thickening may be added when done. Serve on toast or preferably soft grits. I think you could use some pork in this and would be OK. Here is a "Southern" Hash from Marjorie K. Rawlings' book "Cross Creek Cookery" (1942) ISBN 0-684-71876-6 Posted to the BBQ List on July 6, 1998 by James A. Whitten - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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