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Baltimore Hash

By: Betty Cannell 
"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"

This Kitchen Approved Recipe has an average star rating of 3.5 Rate/Review | Read Reviews (3)

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound ground beef
  • 1 small onion, diced
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup potatoes, peeled and cubed
  • salt and pepper to taste

Directions

  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add 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.

Footnotes

  • The canned diced tomatoes in Baltimore Hash can be replaced with a quart of fresh tomatoes that have been peeled and diced.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Jun. 2, 2008 by wonkerer   view full review
Even better as leftovers, so make plenty. Because the previous review said it as kind of...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Mar. 18, 2008 by Jen   view full review
While this is a decent and healthy recipe, I really didn't find it to be all that great. I was...
The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
Reviewed on Oct. 7, 2009 by J. Komiya   view full review
I triad everything under the sun to makes this recipe less bland. It didn't work at all. Even...

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