Hash is a name for a stew or gravy made of pork, offal and onions. It is usually paired with rice as "hash and rice". Hash is part of the
cuisine of the Southern United States where it was invented as a way to use unappetizing cuts of meat. The dish is primarily consumed within the state of
South Carolina, where it is commonly paired with barbecue. Many variations of hash exist, which include different combinations of meats and vegetables.
History
It was invented by enslaved communities around the
Savannah River
The Savannah River is a major river in the southeastern United States, forming most of the border between the states of South Carolina and Georgia. Two tributaries of the Savannah, the Tugaloo River and the Chattooga River, form the norther ...
prior to the
American Civil War. The dish likely originated as a way to disguise cheaper, less appetizing cuts of meat left over from
whole hog barbecues, including the head and organs,
by cooking them down into a soft, heavily seasoned stew that could be eaten with a spoon.
Food historian Robert F. Moss claims that the name "hash" probably comes from "haslet", an old English word for viscera.
There are various folkloric traditions about hash, including the belief that it should be cooked under the light of the moon.
It became a common accompaniment to
barbecue in South Carolina
South Carolina is home to several distinct styles of barbecue characterized by different cuts of meat, types of barbecue sauce and preparation. It is particularly well known for the heavy emphasis on pork and the popularity of a Mustard (condimen ...
, served in restaurants
and "hash houses".
In the late 19th century, it was eaten in the neighboring state of
Georgia but its popularity is mostly confined to South Carolina in the 21st century.
A notable exception is
Augusta, Georgia, where hash is a part of the local food culture.
Traditionally, hash contained hog's heads and
liver, but this became less common as restaurants stopped roasting whole hogs for their barbecue, and organ meats became less popular in the late 20th century.
Instead, many modern barbecue restaurants prepare hash with leftover pulled pork, especially pork shoulder. A 2020 article in ''
The Post and Courier'' claimed that hash was at risk of vanishing from South Carolina restaurants,
however Moss contested this claim in an article in ''
Southern Living'', noting that many newly opened restaurants in South Carolina added hash to their menus.
A study of restaurants serving hash in South Carolina found that it was particularly popular around
Columbia
Columbia may refer to:
* Columbia (personification), the historical female national personification of the United States, and a poetic name for America
Places North America Natural features
* Columbia Plateau, a geologic and geographic region in ...
.
Description
Hash is considered a stew or gravy. The primary ingredients in hash are pork,
offal, onions, and seasonings which are slowly stewed together.
Traditionally, hash was made by stewing the ingredients in an iron kettle over a wood fire, a method which is still used by some restaurants and hash houses.
It is typically served over rice, as a dish called "hash and rice".
Several variations of hash exist, which include different combinations of ingredients.
Vegetables such as potatoes, carrots and corn may be added to this.
Mustard is also commonly added to hash among German communities in the
Midlands of South Carolina
The Midlands region of South Carolina is the middle area of the state. The region's main center is Columbia, the state's capital. The Midlands is so named because it is halfway point between the Upstate and the Lowcountry. The main area code is ...
.
Vinegar is often added to hashes in the
South Carolina Lowcountry.
In upstate South Carolina, hash often includes beef or a mixture of pork and beef with large amounts of onions.
See also
*
Brunswick stew, a similar dish
References
{{Reflist
External links
Carolina Hash: Documentary about the dish
Food and drink in South Carolina
Cuisine of the Southern United States
American stews
American pork dishes
Barbecue
South Carolina culture