Serves: 5
Total Calories: 35

2 tablespoons minced onions
3 cups finely diced cooked corned beef
2 cups finely diced boiled potatoes
1 cup finely diced cooked beet
1 teaspoon Worcestershire sauce
ground black pepper to taste
3 tablespoons bacon drippings (or butter or margarine)
2 tablespoons chopped parsley

Put the minced onion in a custard cup. Cover with vented plastic wrap. Heat at high (100%) power for 1 minute. Let stand, covered, for 2 minutes.

Mix the diced corned beef, potatoes, and beets together. Add the onion and its liquid, Worcestershire, and pepper to taste. The mixture should not need any added salt, as the beef is usually very salty. Preheat a 10-inch browning dish at high for 5 minutes, or as directed in manufacturer’s instructions. Put the bacon drippings in the preheated dish, tilting to spread evenly. Spoon the corned beef mixture into the dish. Press down to cover bottom completely. Heat at high for 4 minutes. Carefully turn hash over with a spatula. Heat at high for another 2 minutes. Serve sprinkled with the chopped parsley.

Nutritional Facts:

Serves: 5
Total Calories: 35
Calories from Fat: 0

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Shrimp and Beef Filet Brochettes with Sesame Marinade
Beef Burgundy
Braciole
Poor Man’s Braciole
Yankee Pot Roast
Sauerbraten
New England Boiled Dinner
Marinated Flank Steak
True Ireland Corned Beef and Cabbage
Red Flannel Hash
Goulash
Patchwork Casserole
Hamburger Pie
Hobo Beans
Supper-in-a-Dish
Mock Stuffed Cabbage
Individual Meat Loaves
Old-Fashioned Meat Loaf
Tailgaters’ Loaf
Meatballs in Sour Cream Gravy
Beef and Pepper Roll
Pizza Cups
Center Cut Pork Chops with Beer and Cabbage
Stuffed Pork Chops
Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce
Zesty and Sweet Spareribs
Sweet and Sour Ham Balls
Baked Vermont Ham
Sebago Pig & Poultry Rub
Lamb Shanks
Roast Leg of Lamb with Herb Crust
Seldom Seen Farm Lamb Chops in Foil
Veal in Wine
Venison Steak Strips
Old-Country Roast Venison