We don't have too many Georgians or Carolinans here, relatively, and truth be told, it's not as popular in either place as it once was. Much of the growth in both states has come from outsiders moving in. This dilutes the gene pool, so to speak, and affects area commercial establishments. It is likely still popular among the locals in any given area, but over time the popularity, its presence, has definitely diminished at the retail level. I see it less often than I used to.
Anyway, for barbecue hash using already cooked meat(s) figure on 2 lbs each of chopped or pulled Q'd pork butt and chopped or pulled chicken, 2 lbs onions, 2 lbs tomatoes, peeled (or 1 28oz can) and broken up or chopped or crushed, and 2 lbs med waxy potatoes, peeled and diced.
Sauté the onions in a large skillet till soft and browning in spots, then add the meats, tomatoes and potatoes. Salt generously and give the mix several turns of the black peppermill. (I like adding some white pepper and a little granulated garlic as well.)
(Some cooks add prepared mustard.)
Add a hefty dose of Worcestershire and a little cider vin. Add enough water to just cover then bring to a simmer. Reduce the heat slightly and simmer moderately until the potatoes have cooked through completely. Stir, breaking up some of the larger pieces of potato and tomato, if necessary, and reducing further, if needed, or adding water, if needed, to hit the consistency you desire. (I like it kind of unform and gravy-like; I chop the pork and chicken so it is not stringy. Your choice.)
Adjust salt; adjust vinegar. Serve over hot freshly cooked rice.
Obviously you can tweak as desired. I have had all-pork, pork and beef (uncooked ground beef with Q'd pork), and all-chicken. Some use organ meat. Some use fresh meat (not pre-cooked or Q'd). I've had it with mustard in SC a couple times (not a fan) and I've had it with Q sauce stirred in--which I like if it isn't over-the-top in quantity.
