Hash is most certainly a South Carolina thing. No, not the kind you see at breakfast or even the corned beef kind. Elliott Moss likes to call it “meat gravy” and believes the hash he knows was devised as a way to use up all parts of an animal, mostly pigs, after slaughter. It originated long before barbecue restaurants served the public. To make hash, one grinds up a variety of meat parts—offal, pig heads, chicken, and dried out barbecue—and simmers it down with barbecue sauce, family kitchen spice, onions, and a starch (rice and/or potatoes) until it is soupy. It is usually served over rice.
Elliott’s Easy BBQ Hash
from Chef Elliot Moss of Buxton Hall Barbecue, Asheville, NC
When Buxton Hall Barbecue opens its doors, you can be sure Elliott Moss will have this regional and varied specialty on the menu. Not one establishment that serves hash is alike: “I think a lot of South Carolinian’s take a lot of pride in hash for that reason. It’s ours,” says Moss.