Barbecue Hash - South Carolina Style:

2 lb. chicken breast, coarsely chopped
2 lb. pork butt or venison, coarsely chopped
1 large onion, coarsely chopped
8 cups water
1 (28 oz.) can tomatoes (Hunts)
2 carrots, shredded
6 medium potatoes, peeled and chopped
12 oz. barbecue sauce (your favorite)
2 tbsp. dry rub

In 12-quart stock pot, sauté onions in oil until clear, add rub and stir until well blended. Add chicken and pork, 5 to 7 minutes on medium heat. Add water to cover. Add less if you would like it to be a little thicker. Add tomatoes. Bring to a boil. Add carrots. Cook until tomatoes start to break up. Add potatoes. Cook until potatoes have broken down. Add barbecue sauce. Serve hot over rice.

Note: This isn’t chunky hash. This is lowland South Carolina style hash served over cooked rice. It should have the consistency of thin pudding and be a reddish/brown color with small hunks of potatoes.

Submitted by: Carrie Collins