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Baltimore Hash

Rated as 3.5 out of 5 Stars

"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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50 m servings
Original recipe yields 4 servings


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  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.


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


Read all reviews 3
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Even better as leftovers, so make plenty. Because the previous review said it as kind of bland I added green chiles, celery salt, oregano, paprika, cumin & 1/2 a can of beer so it has liquit to...

While this is a decent and healthy recipe, I really didn't find it to be all that great. I was also shocked to see the only spices it called for was salt and pepper! I followed the basic recipe ...

I triad everything under the sun to makes this recipe less bland. It didn't work at all. Even with the oregano, paprika, and cumin, fresh garlic. It was still very boring. If anyone can find the...