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Barbecue Hash - Sc Style


N: This ain't chunky hash. This is; served over cooked
-- traditional lowland South Caroli; rice. It should
-- style hash; have the
-- consistency of thin
-- pudding, be a
-- reddish/brown
-- color, with small
-- hunks of potatoes.

2 lbs chicken breast meat, coarse chopped 2 lbs pork butt, coarse chopped 1 28 oz can tomatoes or 4-6 fresh chopped and seeded 5 medium potatoes, peeled and chopped 2 carrots, peeled and shredded 1 large onion, coarse chopped 1/4 cup rub 12 oz Barbecue sauce In 12 quart stock pot, saute onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, saute 5 - 7 minutes on medium heat. Add water to cover (appx 1/2 gallon), then add tomatoes. Bring to boil, add carrots. Cook until tomatoes start to break up, then add potatoes. Cook until potatoes have broken down, then add barbecue sauce. Serve hot over rice. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by "Jeff D. Wheeler" on Feb 21, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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

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