Barbecue Hash
Barbecue Hash is an moderately easy dinner. Made with 1 hog head or 5 lb. boston butt, with fat and skin removed, 1 to 2 lb. liver, 3 lb. lean ground hamburger, 2 lb. onions and 1 (8 oz.) jar mustard, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Cook all meat separately; only brown hamburger.
Remove all fat and keep liquid.
(Liquid will be used to thin hash as other ingredients may make it too thick.)
Grind meat, tomatoes, potatoes and onions.
Mix all ingredients. Bring to a boil, then cook very slowly until done, stirring constantly (wooden paddle good to use for stirring).
Mixture easy to stick and burn.
Add liquid from cooked meats to thin as desired.
Used over rice. Will freeze.
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