Giddy Swamp SC Hash

July 1, 2013

Author Notes: Story goes that slaves first and farm workers later had to use the least desirable cuts of meat. Hash, much like using the slow cooker today, was a dish created where everything was put in the pot and cooked for hours with an occasional stir. Once complete, it was served with rice or bread for a filling meal after a long day in the fields. More recently, it became a staple of fund raisers for the church, the firehouse, the Lodge or my favorite...the Hampton County Watermelon Festival. (Just ended June 30th 2013). My recipe is from the German belt of SC and uses pork and mustard prominently but other parts of the South might use beef, pork, tomatoes...even squirrel, rabbit or venison. I adapted my recipe (that served 300 people) for the pressure cooker that drastically reduces the cooking time. If you use a conventional method, you should monitor the liquid and stir frequently to avoid scorching and ruining the dish. I recognize this is not a pretty dish, but it more than makes up for its homely looks by its comfort factor. Bubba Mac

Makes: 6 quarts
Prep time: 30 min
Cook time: 2 hrs 30 min

Ingredients

  • 5 pounds Pork shoulder/Boston butt
  • 2 pounds onions peeled and chopped coarsley
  • 1 pound potatoes peeled and cut into small dice
  • 1 cup cider vinegar
  • 9 ounces yellow mustard
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 1 teaspoon red pepper flakes
  • 1 splash water to cover
In This Recipe

Directions

  1. Cut pork into 2 inch pieces (include whole bones if available)
  2. Cover with water by 2 inches and bring to rolling boil for 3 minutes.
  3. Drain meat discarding water and rinse to remove grey blood scum.
  4. Return meat to pressure cooker, add water to cover by two inches, close lid and bring to pressure for 20 minutes.
  5. Release pressure. Remove and discard bones. Add onions. Cover cooker and bring back to pressure for 15 minutes.
  6. Release pressure. At this point you have several options. You can use an immersion blender, food processor or blender to grind meat and onions into a slurry like consistency. There may still be identifiable pieces of meat left but they will continue to cook down in the final cooking.
  7. Add potatoes, vinegar, mustard, salt, pepper and red pepper flakes and continue to cook on low heat for at least another hour or two. Continue to stir occasionally and add water when it appears too thick.
  8. Check seasonings after first hour... you might have to add more vinegar. Hash should have a sharp bite and the black pepper should be pronounced. Add butter for the last hour. I know it seems strange, but the butter gives a slick texture to the hash that it needs. (and my original recipe would call for a pound of butter).
  9. Serve over white rice or toast with a side of greens or cole slaw; as a side dish to BBQ ribs, chicken or pulled pork; or on a toasted bun, like a hash sloppy joe.

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Sandwich|Stew|Mustard|Pork|Vinegar|Serves a Crowd|One-Pot Wonders|Make Ahead|5 Ingredients or Fewer|Slow Cook|Memorial Day|Spring

Reviews (23) Questions (0)

23 Reviews

Will M. October 24, 2017
Followed the recipe with a couple of exceptions. No vinegar, no mustard, no taters and i used rabbit. It turned out AMAZING. ThE way I did it is what I grew up eating and calling hash.
 
Vicky C. October 15, 2017
I made this and it was horrible. Even my husband couldn't eat it and that's saying something bc he has an iron stomach.
 
Janson B. October 11, 2017
SHEALEY'S LEXINGTON COUNTY S.C. BAD @SS HASH!
 
Jameson C. October 23, 2018
I agree, ill drive an hour and a half to go get some
 
Charles B. June 9, 2017
This is delicious! I added some Texas Pete to this as well, and hit it with the immersion blender after 2 hours on low to break up any potatoe chunks.
 
Author Comment
Bubba M. May 7, 2017
love the Newberry...been there many times. I live in the northeast now and auction off a BBQ for charity for several organizations and I am shocked and amazed at what people will pay for good BBQ and how shocked and amazed at how easy it is to replicate .....and no one has figured it out up here....go figure. glad you enjoyed the recipe.....still tinkering but like what i have.....bubba mac...
 
Cynthia W. May 7, 2017
Love love love it! I make it frequently using your exact recipe. My father was from Newberry SC and this is just like what the local grocery store there sells! Thanks for sharing!!
 
Renfrow F. December 10, 2016
Bubba, you have hit a home run with this hash recipe!!! My batch is on the last hour of simmering. I just added a stick of butter bit might need to add more. Based on several taste tess along the way this is reminding me or the "Liquid gold" served by Dukes BBQ in Orangeburg, SC and Maurice's in Columbia. Five Star Southern Quisine!!!! My wife and I are haaving hash and rice for supper...{Period). Thanks for sharing this great recipe!!!
 
Steve B. February 4, 2017
Love me some piggy park in Cayce SC ! Will have to try this......
 
Author Comment
Bubba M. February 4, 2017
This is closer to Ray Lever's BBQ in Blythewood (now closed) or maybe Shealey's in Leesville. Always found Maurice's sauces and hash to be too sweet for my taste....try my Giddy Swamp BBQ sauce as well.
 
Marlene N. July 31, 2015
Needs a little less vinegar and less mustard....and maybe add some ketchup when cooking
 
Dan July 18, 2015
Thank you for the speedy reply. Definitely excited to try the recipes. We're from Michigan so this will be a new treat.
 
Author Comment
Bubba M. July 18, 2015
Dan: I would start with a stick of butter and adjust to your preference. The butter adds a "slickness" to the hash that is necessary. When pork was fattier, you used less butter than now that pork is so lean. As for the Worcestershire, just omit it. I don't think it will change the basic taste of the sauce.
 
Dan July 18, 2015
Hi Bubba could you please tell me the amount of butter you would use in this version of the recipe? Also I have my wife is allergic to some sea based fish sauces. is there a good substitute for the Worcestershire sauce in your bubba mac bbq sauce?
 
Jackie May 31, 2015
I live in Illinois, from Saluda SC, I make this for my family and they just love it. Your recipe is just like my father's, he just use crock pot instead and omit the mustard.
 
Gladys J. May 10, 2015
I love this recipe! It is very similar to the hash served at Wise's BBQ in Chappells, SC which is my favorite bbq place ever.
 
Charles B. June 4, 2017
Wise's BBQ is my favorite BBQ restaurant in the world. I make a point to go there every time I got to SC.
 
Joan B. March 30, 2014
I would use a crock pot. I have found, however, that crock pots really zap the flavors out. So beef up the seasoning/spices quite a bit.
 
Author Comment
Bubba M. March 30, 2014
never tried a crock pot…but you can use a heavy bottomed pot…dutch oven etc….just make sure to continue to add liquids so as not to scorch the meat….you will have to cook for several hours to break down the meat.
 
arcane54 March 27, 2014
Lacking a pressure cooker (but having plenty of patience and time!) how would I prepare this hash... because I want some!
 
Author Comment
Bubba M. March 30, 2014
sorry to not have responded earlier…I just saw your question. You can use a regular heavy bottomed pot…dutch oven, etc. The pressure cooker speeds the process up….just make sure to keep stirring and you will need to add water periodically to prevent the meat from scorching. Growing up, when people made hash for fundraisers, they would cook in large cast iron kettles over gas burners…and would stand around the pot for hours stirring with a boat paddle.
 
Joe M. July 1, 2013
This looks outstanding!<br />I will definitely try this recipe!
 
Rick May 23, 2017
I live in Chapin and we have been looking for a good recipe, it looks like we found it, can't wait to try this on Sunday.