"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Piedmont Carolina Hash Recipe

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This recipe for Piedmont Carolina Hash, by , is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ken Wright
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Roast beef, well-done, ground or shredded.
1 medium onion per 1 lb. of beef, chopped.
Salt.
Black Pepper.

Directions:
Directions:
Cook roast beef well-done. Grind or shred beef. Add chopped onion. Add salt and black pepper, lots of pepper. Add water, enough to keep from sticking and getting too dry. Cook until meat and onion are well "blended", thick consistency. Adjust ratios of ingredients on the various occasions that you prepare this dish until you come up with you favorite combination.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
Varies
Personal Notes:
Personal Notes:
Any cut of roast beef is okay; chuck is particularly good for this dish.
This is an excellent dish to make from left over roast beef.
This makes a good sandwich when served on a hamburger bun. Cole slaw goes well on sandwich or as side dish. Sliced, fresh tomatoes are a good addition. Add mayonnaise, ketchup, mustard, and/or sliced pickles as desired. Some folks add Texas Pete hot sauce.
My aunt, Eva Goodwin Lambert made this for Sunday supper using the left over eye-of-round roast from Sunday dinner.
When I was a child growing up in Woodruff, South Carolina I remember civic clubs cooking and selling this hash as a fund raiser on holidays such as Memorial Day and Labor Day.

 

 

 

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