(Granny’s Note: Serve over rice, generally a side with barbecue/pulled pork)
(Tim the Younger’s Note: This recipe comes with some flexibility on the meats that you use. As I understand it, hash is a food that was created from some of the “leftovers” of the pig, but you may not have access to, or the inclination to use, a pig head, heart, or liver. Granny provides some alternative combinations that you can use to get roughly the same dish.)
- 1 pork heart
- You can substitute with 1/2 lb ground beef or 1/2 lb liver.
- 1 pork liver
- You can substitute with 1/2 lb ground beef.
- 1 small pig head
- You can substitute with 8 lbs Boston butt.
- 3 lbs ground beef
- 5 lbs potatoes
- 3 lbs onion
- 48 oz catsup
- 10 oz Heinz 57 sauce
- 10 oz A1 steak sauce
- 2-1/2 oz Worcestershire sauce
- 4 oz yellow mustard
- 1/4 cup sugar
- salt and pepper to taste
- Cook liver, heart, and head/Boston butt until very done (if bone, falls off bone). (Cooking method isn’t addressed, but I would recommend a large pot with a little water or vegetable broth on low-medium heat. This same pot can be used for the rest of the dish. You can also use a crock pot if it is large enough to contain all the ingredients)
- Save 3 cups of juices/drippings.
- Grind pork, potatoes, and onion together. Mix with ground beef. (Not really addressed, but I’m thinking that the ground beef is assumed to be browned and drained already. If you choose not to do it this way, make sure that in the next step you are also checking to ensure the ground beef is cooked.)
- Mix all ingredients together and cook slowly until onions and potatoes are done.