Piedmont Carolina Hash Recipe
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Category: |
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Ingredients: |
Ingredients: Roast beef, well-done, ground or shredded.
1 medium onion per 1 lb. of beef, chopped.
Salt.
Black Pepper.
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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. |
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Number Of
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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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