Eggs and corned beef hash come together for the perfect, hearty and delicious breakfast omelette. This recipe is a great way to use up leftover St. Patrick’s Day corned beef.
I don’t often order omelettes from restaurants, but I love making them at home. I generally stick with the fillings, but recently I had this crazy idea to use one of my favorite breakfast items for the filling: corned beef hash!
stay here with me
Give it a try if you’re a corned beef fan!
Corned beef hash is omelet perfection
I love hearty omelet fillings and nothing says heartier than corned beef hash! You don’t need a lot of it to make a really tasty omelette, and while I’d normally pile it high and low on a plate, a small portion goes a long way when serving as an omelet.
The key to making it work is to cook the corned beef hash in a skillet for a few minutes so it gets nice and crispy. Then use that in your omelet.
How to make the perfect omelet
Make sure you have all the ingredients ready before you start making the omelet, then prepare to work quickly.
- Cook the corned beef hash
- Grate the cheese
Now it’s time for eggs!
- Put the eggs in the pan with some melted butter.
- Using a spatula, press the boiled eggs into the center while tilting the pan. The uncooked eggs will flow to the outer edges of the pan and cook.
Don’t worry about turning the eggs. When they are mostly cooked, fill and fold the omelette. Any uncooked egg will cook from the residual heat.
Proposals and Substitutions
If you have corned beef, or even corned beef hash, in your fridge, this recipe is a great way to make use of it, but if you don’t, canned corned beef hash makes a good substitute.
If you’re going the canned route, I recommend using Hormel’s low-sodium corned beef hash. The low sodium content is important because you can always add a pinch of salt to the omelette, but if the corned beef hash is really salty, it can overwhelm the omelette.
Also, I wouldn’t recommend using a melty cheese for this omelet. I like a dry cheese like Parmesan. If you don’t have any, you can omit the cheese altogether!
How to store leftover corned beef hash
Corned beef hash will keep well covered in the fridge for a week. Feel free to scale up the recipe and you’ll have enough corned beef hash for multiple omelettes.
Can’t get enough corned beef? We are here for you
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- Slow cooker corned beef and cabbage
- Homemade corned beef
- Corned beef and cabbage
- Hot Reuben dip
- Reuben Sandwich
Quick and easy corned beef omelette
This recipe can easily be scaled up. Pan fry the corned beef hash all together, then prepare each omelet individually.
ingredients
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1 teaspoon olive oil
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1 tablespoon chopped Onion
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1/4 Cup finely diced potatoes (from 1 small red or yellow potato)
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1/4 Cup finely diced Corned beef
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Little pinches Salt
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1 teaspoon unsalted butter
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2 big eggs
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2 tablespoon milk
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2 tablespoon grated parmesan cheese
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prize Salt and pepper
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fresh parsley, garnish
method
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Make the corned beef hash:
Heat the oil over medium-high heat, then add the potatoes and onions. Cook until onions are translucent and potatoes are tender, 5 to 7 minutes. Add the corned beef and a few pinches of salt and cook until heated through. Taste and add more salt if needed.
Place the corned beef hash on a clean plate or bowl.
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Start the omelette:
Return skillet to medium-high heat and melt butter. Once the butter has melted, swirl it around so it coats the pan.
In a medium bowl add eggs and milk. Beat until well mixed. Put the scrambled eggs in the pan with the butter.
When the eggs start to scramble, use a small spatula to push the cooked egg into the center while tilting the pan, allowing the uncooked egg to drain out of the pan. Repeat until the eggs are almost fully cooked but have a thin layer of uncooked egg on top. This shouldn’t take longer than 2 minutes.
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Add the corned beef:
Add the crispy corn and beef hash to one side of the omelet along with grated Parmesan cheese and a pinch of salt and pepper.
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Finish the omelet:
Fold the top of the omelet over the filling and cook for another 15 seconds. Turn the omelette carefully.
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Dig in:
Slide the omelette onto a plate and garnish with parsley. Eat immediately.
| nutritional information (per serving) | |
|---|---|
| 558 | calories |
| 33g | Fat |
| 35g | carbohydrates |
| 31g | protein |
