As covered as this topic is I have yet to find anything resembling Carolina hash. I honestly think its name needs to be re-thought. All along the Eastern southern states we find a meal called hash That well just does not resemble the other states. Well by truth I believe we have grouped multiple variations into a group of three. 1. Carolina Hash ( deceptive by Name mustard or plain ) 2. BB'Q Hash ( Also deceptive as it can be mustard or tomato ) 3. Brunswick stew. ( found closer to Virginia and Western N.C. ) The first two are served over white rice or white lightning, but NO 1 has No potatoes and No tomatoes, In the Midlands and Foothills of South Carolina. It's generally a pork and beef or deer ( my favorite ) mixture stewed with sweated onions. The Meat pieces used are short grained making it easy to fork on rice. If the meat fibers are too long it is hard to enjoy as it almost wads in your mouth. The fats and collagen from the meats cooks down and thickens the mixture which I have always soured with white vinegar once done. Some use yellow mustard spread to flavor the hash but it is the souring by vinegar ( in mustard spread ) which gives us this hash. Now modern BB'Q houses use leftovers to create this. The second I find more in Iow Country S.C. and into Georgia ( Savannah area ) which is all pork including some organ meat which does have tomato and onion, but has an influence of molasses or cane sugar. Smoked paprika gives this a great profile. The third I find along the coast of Midlands North Carolina into Virginia which is a Beef stew if you will, but may contain pork beef and chicken. Potatoes are used to thicken such as a chicken stew. Diced tomatoes and vinegar to sour the mixture, but molasses to sweeten. The occasional everything thrown into some warm goodness. All 3 variations may contain deer. Depending where you eat it, but venison adds the organ gamy flavor for that Earthy balance it needs. I bring this up because after researching here and a couple other sites I have not seen a true reflection of the dishes I have grown up with served by families rooted in these states for generations. Tomorrow I start a hash made from a leftover brisket point and half a butt. Stay tuned.