The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Elliott Moss’ Easy Hash


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 garlic cloves, minced

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder 

4 cups smoky barbecue sauce (use your favorite)

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

¼ cup Texas Pete, plus more for serving

½ cup worcestershire sauce

3 cups cooked rice, plus more for serving

Soda crackers, for serving



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 barbecue pork. You can do the same with the starches by substituting cooked rice for cooked potatoes.


  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. Add barbecue 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.
  2. After 90 minutes, add 4 more cups water, and continue to stir often. Continue cooking for another 90 minutes. 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.
  3. Serve over cooked hot rice. Garnish with hot sauce and soda crackers.
Print Recipe