United States
The meat packing company Hormel claims that it introduced corned beef hash and roast beef hash to the U.S. as early as 1950, but "hash" of many forms was part of the American diet since at least the 19th century, as is attested by the availability of numerous recipes and the existence of many "hash houses" named after the dish In the United States, September 27th is "National Corned Beef Hash Day."
Alternatively, in the southern United States, the term "hash" may refer to two dishes:
- a Southern traditional blend of leftover pork from a barbecue mixed with barbecue sauce and served over rice. This is a common side dish at barbecue restaurants and pig pickin's notably in South Carolina and Georgia.
- a thick stew made up of pork, chicken and beef, generally leftover, traditionally seasoned with salt and pepper and other spices, reduced overnight over an open flame in an iron washpot or hashpot.
- Some areas in the south also use the term hash to refer to meat, such as wild game, that is served as BBQ or Pulled meat that is boiled first.
Read more about this topic: Hash (food)
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