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.
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