Hash (stew)

Hash is part of the cuisine of the Southern United States where it was invented as a way to use unappetizing cuts of meat.

[1] 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,[2] by cooking them down into a soft, heavily seasoned stew that could be eaten with a spoon.

[3] Food historian Robert F. Moss claims that the name "hash" probably comes from "haslet", an old English word for viscera.

A 2020 article in The Post and Courier claimed that hash was at risk of vanishing from South Carolina restaurants;[7] 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.

[10] The primary ingredients in hash are pork, offal, onions, and seasonings which are slowly stewed together.