Home Food Quick and Easy Corned Beef Omelet Recipe

Quick and Easy Corned Beef Omelet Recipe

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.

Photography Credit:
Nick Evans

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!


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.

A forkful of the perfect corned beef omelet is in focus. Egg, cheese, corned beef and parsely are visible. The plate of omelet is below the fork. A glass of orange juice is above the fork.


Make sure you have all your ingredients ready before you start the omelet then prepare to work quickly.

  1. Cook the corned beef hash
  2. Grate the cheese

Now it’s time for eggs!

  1. Add the eggs to the skillet with some melted butter.
  2. 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.


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!

Horizontal image of the best corned beef omelet. The folded omelet is covered in browned corned beef. Grated cheese and parsley are on the top of the omelet. A white cotton napkin is partially under the plate. A fork rests on the napkin which is to the right of the plate. A partial view of a glass of orange juice is above the plate. Halved strawberries are to the left of the omelet on the plate.


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.


Quick and Easy Corned Beef Omelet Recipe

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


  • 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.

A nonstick skillet has chopped corned beef for the best corned beef omelet.

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.

A skillet with whisked eggs covers the bottom of the pan. A spatula sits on the side of the pan.

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.

A skillet is on a green and red striped pot holder. The skillet has cooked eggs in the bottom of the pan and the chopped corned beef and shredded parmesan on one side of the cooked eggs..

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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Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.

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