Corned beef is a St. Paddy’s Day favorite, and this year we’re extending the luck of the Irish with an easy leftover recipe. Pick up an extra-large USDA Choice Brisket Flat Cut from our Meat department to keep the delicious dishes coming all week long. Succulent and tender, the possibilities are nearly endless!
Ingredients
2 tablespoons butter
1 tablespoon onion minced
1/4 cup corned beef finely diced
1/4 cup potatoes finely diced
2 large eggs
2 tablespoons cream
2 tablespoons cheddar grated
2 tablespoons parsley chopped
Salt and pepper to taste
Directions
-
In a small bowl, combine minced onion, corned beef, potatoes, eggs, cream, 1 tablespoon cheddar, and 1 tablespoon chopped parsley. Whisk.
-
Bring a medium non-stick skillet to medium heat. Add olive oil.
-
Pour in egg mixture and spread to cover the skillet evenly.
-
Once half cooked, add the rest of the cheddar and remaining butter.
-
Wait until the omelet can be lifted to one side without breaking apart, with the top still appearing wet. Then, lifting the handle of the pan, use a rubber spatula to flip the omelet forward, folding it in half.
-
Add the remaining tablespoon of butter and let the omelet cook for around one minute or until lightly browned.
-
Plate and season with salt, pepper, and a pinch of remaining fresh parsley.