The cast iron skillet holds a vaunted place in our kitchens. They don’t have to live in a cupboard but instead dwell upon high on the stove, ready to go at a moments notice. Over the years we have used them to sear steaks, fry chickens, even make the best Chicago Deep dish this side of the Mason Dixon.
The cast iron is a workhorse, something not really elegant, but a force when it comes to function and form. This hash is the exact same, it’s not really pretty, but once you get in there, it won’t dwell below as a sometime thing. You’ll want to eat its ugly goodness all the time. I suggest fat ole biscuits cut in half and seared on a flat top as the base for your new favorite White Trash Hash.
Carolina Cuisines 