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


1.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.
2.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.
3.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.
4.Finish the omelet: Fold the top of the omelet over the filling and cook for another 15 seconds. Carefully flip the omelet over.
5.Dig in: Slide the omelet out onto a plate and garnish with parsley. Eat immediately.

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