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Baltimore Hash Recipe
Baltimore Hash Recipe photo by Taste of Home

Baltimore Hash Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 4-6 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Baltimore Hash in Taste of Home Ground Beef Cookbook 1999, p188

Nutritional 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.

Reviews for Baltimore Hash

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 11, 2013

This is a good, comfort recipe. If you can't tell from the ingredients, it is basically vegetable beef soup or stew, without the broth. Very tasty, nice blend of flavors and my 2 year old enjoyed it!

On a side note, I live at 7,000 feet elevation and was also concerned with the amount of liquid. The tomatoes do provide some, but not enough to simmer for 30 minutes. I added 1 cup of water and had to simmer for 45 minutes. It turned out perfectly! I also recommend chopping your vegetables as small as possible to assist with a reduced simmer time.

MY REVIEW
Reviewed Jan. 9, 2010

Looks very appetizing Just wondering if the "bring to a boil" comes from just the juices of the stewed tomatoes....or if your suppose to add any other liquids? This recipe never stated .

MY REVIEW
Reviewed Apr. 29, 2008

looks great!

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