Hash (stew)
stew or gravy made of pork, offal and onions
Hash, often called pork hash or liver 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 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 barbecue, 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, served in restaurants and "hash houses".
“Hash (stew)” enters the record as stew or gravy made of pork, offal and onions. Crown Archives preserves that source wording while asking what Hash, stew and gravy can confirm, complicate or overturn.
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This entry incorporates text from “Hash (stew)” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.