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Ingredients
- 2 lb Chicken breast meat, coarse minced
- 2 lb Pork butt, coarse minced
- 1 can (28 ounce) tomatoes, or possibly 4-6 fresh minced and seeded
- 5 med Potatoes, peeled and minced
- 2 x Carrots, peeled and shredded
- 1 lrg Onion, coarse minced
- 1/4 c. Rub
- 12 ounce Barbecue sauce
Directions
- Scott McDaniel has a recipe for this stuff on his webpage.
- 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.
- In 12 qt stock pot, saute/fry onions in oil till translucent/soft, add in rub and stir till well blended. Add in chicken and pork, saute/fry 5 - 7 min on medium heat. Add in water to cover (appx 1/2 gallon), then add in tomatoes. Bring to boil, add in carrots. Cook till tomatoes start to break up, then add in potatoes. Cook till potatoes have broken down, then add in barbecue sauce. Serve warm over rice.
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