I've had the honor of judging hash competitions in South Carolina and enjoyed them immensely. Like some others who have posted here I had to ditch my preconception based on what I call "hash" (breakfast side made with diced corned beef, potatoes and onions) and embrace a new form using the same label.
The samples I got to judge were all very savory and meaty but the similarities ended there. Spicing can go in several directions. Consistency (mouth feel) of the results can differ, too. Since this is a non-standard entry, there are no parameters set for judging it and we judged it simply by what we liked best (not a valid test in the four standard meat category competition). My highest scores went to the entries that were on the thicker side, texture wise and had a lot of flavor depth (not just one overriding thing in the flavor profile). Good stuff! I hope to get to judge it again soon.
Hub