I'm not too sure about what the version of scrapple you received was, it sounds like some kind of bastardized hash, but scrapple is a common breakfast thing in the Mid-Atlantic/Delaware valley area.

The version I'm familiar with as a Philadelphian, admittedly doesn't sound a whole lot better on paper, but the actual eating experience sounds a lot more pleasant. It's basically pork scraps and organ meats simmered down until they're falling apart and mixed with cornmeal and buckwheat then formed into a mushy loaf, which is then sliced and fried.

You're not going to identify any particular piece of pork or anything else in it, it's a pretty uniform grey mush, and the only real texture comes from frying it to give the outside a nice crispiness. Nothing tough or chewy about it, you barely need to chew it, the texture is probably more like polenta (which it kind of is) than anything else you might be familiar with. It also usually doesn't contain any apple or potatoes.

It's not everyone's cup of tea, but if you find yourself near Philly don't let whatever you were served in the south turn you off from trying actual scrapple.

Parts of Ohio have goetta, which I think is supposed to be pretty similar to scrapple but with oatmeal instead of corn meal.

I've also heard of "livermush" and "liver pudding" being served in some parts of the south, which honestly sound like dead-ringers for scrapple to me, though I have some friends from the south who insist that they're different from and better than scrapple.

I feel like whatever you were served was some southerner trying to recreate something they heard described one time but never actually tried themselves, or just slapping the name on something without knowing that there's another dish out there with the same name.