[VIDEO] Breakfast For The Masses - Lowcountry Hash
In this episode of Tide To Table we’re bringing the quiet magic of a Lowcountry morning straight to the skillet. Chef Eric Greenwood is cooking up a hearty one-pan breakfast hash built for life on the water, loaded with crispy potatoes, local shrimp, and his own maple sage breakfast sausage crafted at Bovine & Swine. It’s simple coastal cooking that fuels the day, whether you’re prepping for a sunrise cruise or gathering the crew at home. If you cook it, let us know how your crew liked it. Subscribe for more Tide To Table recipes that bring coastal flavor from boat to flame to plate.