Warm the butter and drippings in a large, heavy skillet over medium high heat.

Add the onions and cook for a minute, then add the mushrooms. Cook for 5 minutes, warming it through.

Pat the mixture down and let it cook until it begins to brown-about 6-8 minutes. Scrape it up with a sturdy spatula, getting up any brown bits.

Sprinkle flour over it and stir until it is incorporated. Now pour in the stock, cream, Worcestershire sauce and bbq sauce. Bring the gravy like mixture to a boil. Cook it down for about 10 minutes, until it is so thick that when you pull a spatula through it leaves a trail. Scrape up from the bottom while the mixture cooks.

Add your cooked meat of choice, parsley and salt and pepper to taste.

Scrape the hash back up again. Continue cooking and scraping until the liquid is cooked down and the hash mixture remains moist, but has a few crisp edges, another 6-8 minutes. Do not turn the temperature down unless you’re close to burning the mixture. You need the heat to develop a rich, brown crust.

Serve over toast and add a fried egg if you’d like! Now just chill out. Peace, man!