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Barbecue Hash - South Carolina Style


2 lbs chicken breast meat, coarse chopped
2 lbs pork butt, coarse chopped
1 28 oz can tomatoes or 4-6 fresh chopped and s
5 medium potatoes, peeled and chopped
2 carrots, peeled and shredded
1 large onion, coarsely chopped
1/4 cup rub 12 oz Barbecue sauce

In 12 quart stock pot, sauté onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, sauté 5 - 7 minutes on medium heat. Add water to cover (apprx. 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. Posted to the BBQ list on July 5, 1998 by bigwheel - - - - - - - - - - - - - - - - - - Note: this ain't chunky hash. this is traditional lowland South Carolina style hash served over cooked rice. It should have the consistency of thin pudding be a reddish/brown color, with small hunks of potatoes.

Yield: 1 serving

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

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