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
- 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
- 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.
Originally published as Baltimore Hash in Taste of Home Ground Beef Cookbook 1999, p188
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