I don’t order omelets much at restaurants, but I love making them at home. Generally, I keep the fillings standard, but recently I had a crazy idea to use one of my favorite breakfast items as a filling: corned beef hash!
Stay with me here.
Corned beef hash is salty, savory, and, if you prepare it correctly, the tiny potatoes get a little crispy as well. Wrapped in soft eggs with a little Parmesan cheese — it’s a seriously special omelet.
Give this one a shot if you are a corned beef fan!
Corned Beef Hash Is Omelet Perfection
I like hearty omelet fillings, and nothing is heartier than corned beef hash! You don’t need a bunch of it to make a really delicious omelet, and while normally I would pile it high and deep on a plate, just a small portion goes a long way when you serve it as an omelet.
The key to making it work is to cook the corned beef hash in a skillet by itself 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 your ingredients ready before you start the omelet then prepare to work quickly.
- Cook the corned beef hash
- Grate the cheese
Now it’s time for eggs!
- Add the eggs to the skillet with some melted butter.
- Push the cooked eggs to the center with a spatula as you tilt the pan. The uncooked eggs will flow to the outer edges of the pan and cook.
Don’t worry about flipping the eggs. When they’re mostly cooked, fill and fold the omelet. Any uncooked egg will cook from the residual heat.
Suggestions and Substitutions
If you’re going the canned route, I recommend using Hormel low sodium corned beef hash. The low sodium part is important because you can always add a pinch of salt to season the omelet, but if the corned beef hash is really salty, it can overpower the omelet.
Also, I would not recommend using a melty cheese for this omelet. I like a dry cheese like Parmesan. If you don’t have something like that, you can leave the cheese out entirely!
How to Store Leftover Corned Beef Hash
Corned beef hash keeps fine in the fridge, covered well, for a week. Feel free to scale the recipe up and so you have enough corned beef hash for several omelets.
Can’t Get Enough Corned Beef? We’re Here for You
- Corned Beef Hash
- Slow Cooker Corned Beef and Cabbage
- Home Cured Corned Beef
- Corned Beef and Cabbage
- Hot Reuben Dip
- Reuben Sandwich
Quick and Easy Corned Beef Omelet
- 1 teaspoon olive oil
- 1 tablespoon minced onion
- 1/4 cup finely diced potatoes (from 1 small red or yellow potato)
- 1/4 cup finely diced corned beef
- A few pinches of salt
- 1 teaspoon unsalted butter
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons grated Parmesan cheese
- Pinch of salt and pepper
- Fresh parsley, garnish
Make the corned beef hash:
Warm the oil over medium heat, then add the potatoes and onions. Cook until the onions are translucent and the potatoes are cooked through, 5 to 7 minutes. Add the corned beef and a few pinches of salt, and cook until warmed through. Taste and add more salt if needed.
Transfer the corned beef hash to a clean plate or bowl.
Start the omelet:
Return skillet to medium heat and melt butter. Once butter is melted swirl it around so it coats the pan.
In a medium bowl, add the eggs and milk. Beat until well combined. Pour the scrambled eggs into the pan with the butter.
When eggs start to set, use a small spatula to push the cooked egg into the center, tilting the pan at the same time, allowing the uncooked egg to flow to the outside of the skillet. Repeat until the eggs are almost all cooked, but there is still a thin layer of uncooked egg on top. This should take no more than 2 minutes.
Add the corned beef:
Add the crisped corn beef hash to one side of the omelet along with grated Parmesan cheese and a pinch of salt and pepper.
Finish the omelet:
Fold the top of the omelet over the filling and cook for another 15 seconds. Carefully flip the omelet over.
Slide the omelet out onto a plate and garnish with parsley. Eat immediately.