This Quick and Easy Corned Beef Omelet Makes Leftovers Into Magic (2025)

Recipes
Breakfast
Quick Breakfast

Eggs and corned beef hash come together for the perfect omelet.

Nick Evans

Nick has been creating recipes for home cooks for almost 15 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017.

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Updated August 19, 2024

This Quick and Easy Corned Beef Omelet Makes Leftovers Into Magic (3)

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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.

This Quick and Easy Corned Beef Omelet Makes Leftovers Into Magic (4)

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 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!

This Quick and Easy Corned Beef Omelet Makes Leftovers Into Magic (5)

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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Quick and Easy Corned Beef Omelet

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Serving1 omelet

This recipe is easily scaled up. Cook the corned beef hash all together in the pan, then make each omelet individually.

Ingredients

1 teaspoon olive oil
1 tablespoon mincedonion
1/4 cup finely diced potatoes (from 1 small red or yellow potato)
1/4 cup finely dicedcorned beef
Few pinches salt
1 teaspoon unsalted butter
2 large eggs
2 tablespoons milk
2 tablespoons grated Parmesan cheese
Pinch salt and pepper
Fresh parsley, garnish

Method

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.
Dig in:
Slide the omelet out onto a plate and garnish with parsley. Eat immediately.

Quick Breakfast
Corned Beef
Omelettes

Nutrition Facts (per serving)
558	Calories
33g	Fat
35g	Carbs
31g	Protein

Nutrition Facts
Servings: 1
Amount per serving
Calories	558
% Daily Value*
Total Fat 33g	42%
Saturated Fat 12g	59%
Cholesterol 450mg	150%
Sodium 1266mg	55%
Total Carbohydrate 35g	13%
Dietary Fiber 3g	12%
Total Sugars 4g
Protein 31g
Vitamin C 19mg	96%
Calcium 224mg	17%
Iron 5mg	26%
Potassium 1069mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.