Corned Beef Potato Dinner Recipe

5 1 1
Corned Beef Potato Dinner Recipe
Corned Beef Potato Dinner Recipe photo by Taste of Home
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Corned Beef Potato Dinner Recipe

Read Reviews
5 1 1
Publisher Photo
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
Recommended: Grandma's Best Suppers
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Corned Beef Potato Dinner in Taste of Home February/March 2004, p41

Nutritional Facts

1 cup: 216 calories, 6g fat (2g saturated fat), 32mg cholesterol, 1040mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 12g protein.

  • 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
  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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Corned Beef Potato Dinner in Taste of Home February/March 2004, p41

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euroraver78 User ID: 2993524 144787
Reviewed Mar. 31, 2008

"I'm normally not a fan of any corned beef, yet I tried this meal for St. Patty's 2008 and loved it. It was so easy and quick. The only thing I'd change would be to reduce the vinegar from 1/3 to 1/4 cup."

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