Corned Beef Potato Dinner |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For St. Patrick's Day, I usually prepare this dish instead of the traditional corned beef dinner. This takes less time because it makes good use of the microwave...and it's very tasty. -Brooke Staley Mary Esther, Florida Ingredients:
1 pound red potatoes, cut into small wedges |
1-1/2 cups water |
1 large onion, thinly sliced and separated into rings |
4 cups coleslaw mix |
8 ounces thinly sliced deli corned beef, cut into 1/4-inch strips |
1 tablespoon canola oil |
1/3 cup red wine vinegar |
4 teaspoons spicy brown mustard |
1 teaspoon sugar |
1 teaspoon caraway seeds |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place potatoes and water in a 3-qt. microwave-safe bowl. Cover; microwave on high for 4-5 minutes or until potatoes are crisp-tender. Add the onion; cover and cook for 1-2 minutes or until onions are tender. Stir in the coleslaw mix. Cover and cook for 2-3 minutes longer or until potatoes are tender; drain.
2. In a large skillet, saute corned beef in oil for 3-4 minutes; drain. Stir in the remaining ingredients. Cook and stir for 1 minute or until heated through. Add to the potato mixture; toss to combine. Cover and microwave for 1-2 minutes or until heated through. Yield: 4 servings.
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