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Elliott’s Easy BBQ Hash

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Ingredients

1 pound ground beef  

1 pound sage pork sausage 

1 pound chicken livers, finely chopped or ground

1 large onion, finely diced or ground

3 cloves of garlic, finely diced

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder 

4 cups smoky BBQ sauce (use your favorite)

2 cups mustard BBQ sauce or (mix 1¾ cup yellow mustard with ¼ cup honey)

¼ cup Texas Pete hot sauce, plus more for serving

½ cup Worcestershire sauce

3 cups cooked rice (don't rinse rice before cooking), plus more for serving

10 cups water, plus additional if needed

Soda crackers, for serving

Directions

This is an easy bbq hash, made with ingredients that can be picked up at the grocery store. This recipe pulls from a few of my favorite hash dishes and brings them all together. Remember: there isn’t one type of hash—everyone has their own. Feel free to play around with this recipe. Substitute the ground beef for leftover cooked chicken, or liver for leftover bbq pork. You can do the same with the starches by substituting cooked rice for cooked potatoes. There is no right or wrong way to make hash.

— Chef Elliot Moss

  1. Add meats, onion, and garlic to a large stock pot. Season with salt, pepper, onion powder, and garlic powder. Cook over medium heat until meat is slightly browned.
  2. Add BBQ sauces, hot sauce, Worcestershire, cooked rice and 4 cups water. Bring to a boil, then reduce to low heat and simmer. Cook for 90 minutes, stirring frequently to prevent sticking.
  3. After 90 minutes, add 4 more cups water, and continue to stir often. Continue cooking for another 90 minutes.
  4. Add 2 cups water and continue cooking for 45 minutes, stirring frequently, or until the water has reduced to leave the hash with a slightly loose, meaty gravy consistency.
  5. Serve over cooked hot rice. Garnish with hot sauce and soda crackers.
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