Old-fashioned recipes should not be tossed out when using a microwave. For example, corned beef hash is comfort food, a reminder of days when cooking was slow and schedules were simple. But how many cooks have enough time to make corned beef hash from scratch when they get home from work? Leftover corned beef or beef roast can be stretched to serve many by adding potatoes, onions, green peppers or beets.
- Yields: 4-6 servings
- Total: 25 minutes
- 3 medium red potatoes, about 1 pound, peeled, finely chopped
- 1/2 cup chopped onion
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound cooked corned beef or leftover beef roast, finely chopped
- Combine potatoes, onion, parsley, salt and pepper in a 4-cup measure. Cover tightly with plastic wrap and microwave with 650 watts for 3 minutes; stir. Microwave with 650 watts for 2 to 4 minutes longer or until tender.
- Place finely chopped beef in a 2-quart casserole. Cover and microwave with 650 watts for 2 minutes; stir. Microwave with 650 watts for 1 to 3 minutes longer. Stir in potatoes and onion. To complete cooking, follow one of the two steps below:
- Cover and microwave with 350 watts for 8 to 10 minutes, stirring after 4 minutes.
- Or, place an empty 10-inch browning dish in the microwave oven. Microwave with 650 watts for 5 minutes. Melt 2 teaspoons shortening in preheated browning dish. Spread corned beef mixture in the preheated browning dish. Cover with lid that came with the browning dish and microwave with 350 watts for 6 to 9 minutes, or until brown on the bottom.