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Baltimore Hash Recipe

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My mother-in-law created this recipe while living in Baltimore. I make many batches of it with our garden vegetables and freeze in serving-size portions for later—Betty Cannell, Reading, Pennsylvania

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4-6 Servings
Prep: 10 min. Cook: 40 min.

Ingredients

1 pound ground beef
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 cup chopped carrot
1 cup chopped celery
1 cup cubed peeled potatoes
Salt and pepper to taste

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper. Yield: 4-6 servings.

The canned diced tomatoes in Baltimore Hash can be replaced with a quart of fresh tomatoes that have been peeled and diced.

Nutrition Facts: 1 serving (1 each) equals 183 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 244 mg sodium, 15 g carbohydrate, 4 g fiber, 15 g protein.

Baltimore Hash published in Taste of Home Ground Beef Cookbook , p188

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