Eggs and corned beef hash come together for the perfect, hearty and delicious breakfast omelet. This recipe is a great way to use up leftover corned beef from St. Patrick’s Day.
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…