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. Now it’s time for eggs! 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 happen to have leftover corned beef or even corned beef hash in your fridge, this recipe is a great way to use it up, but if you don’t, canned corned beef hash is a fine substitute. 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.
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Transfer the corned beef hash to a clean plate or bowl. 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.
