finely in a food processor
. Saute the ground pork and diced onions together in a large skillet slicked with vegetable oil
. Add the vinegar, Worcestershire, mustard, tomato sauce and 1 1/2 cups water. Bring to a boil and then simmer
, uncovered, for at least 1 hour until thickened. Add black pepper and Texas Pete to taste--the hash should have a tangy bite and the black pepper should be pronounced. Serve over white rice.
Cook's Note: If you have an immersion blender, it is good to blend the hash about halfway through cooking--not necessary, just a suggestion.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.