Having a few canned meats in your panty comes in handy for those days when you don’t know what to prepare. There was no rhyme or reason to this recipe, it’s just something I came up with when wondering what to cook for dinner OR anytime, for that matter. Give this a try when you can’t figure out what to prepare. 😉
1 (15 oz. can) Corned Beef hash, any brand
1 small Onion, thinly sliced
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp. ground Black pepper
1/2 tsp. Accent
1/2 tsp. Salt
1 bunch Green onions, sliced thinly (optional)
On MEDIUM HIGH heat, place a skillet and add about 2 tablespoons of vegetable oil. Add the onions and saute until slightly translucent.
Add in the can of corned beef hash along with all of the seasonings.
Stir these ingredients well and allow to cook for about 3 – 5 minutes.
While the corned beef hash is cooking, break two eggs (2 eggs per omelet) into a bowl and beat it. Season the eggs a bit with 1/4 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and a pinch of Accent. Add about 1 – 2 tablespoons of the chopped green onions to the beaten eggs, if you’d like.
Stir the beef hash once more and then pour it onto a bowl and set aside.
Rinse the skillet and return to MEDIUM HIGH heat. Add about 2 tablespoons vegetable oil and heat. Pour the two beaten eggs and cook.
When the eggs a slightly cooked, add a few spoonfuls of the corned beef hash mixture to the center, and start to fold the ends over the filling to form a half circle or just fold two ends over the center, as pictured below. Remove and serve immediately. Serve with steamed white rice and garnish the omelet with tomato ketchup or Fina’denne’. ENJOY! 😉