Two-Cheese Bacon Omelet with Corned Beef Hash

Two-Cheese Bacon Omelet with Corned Beef Hash
25 servings


Ingredients Weights Measures
Corned Beef Hash
oil 1 fl oz 2 Tbsp.
potatoes, peeled, small dice 2 lb. + 11 oz. 1 qt. + 3-1/2 cups
red onions, finely chopped 5 oz. 1-1/4 cups
chicken broth 30 fl oz 3-3/4 cups
roasted red peppers, medium dice 7-1/2 oz. 1-1/4 cups
GREY POUPON Bistro Sauce 7-1/2 oz. 1 cup
corned beef, coarsely ground 3 lb. + 4-1/2 oz. 3-3/4 qt.
ground black pepper - 1/2 tsp.
eggs 150 fl oz 75 each
milk 20 fl oz 2-1/2 cups
salt and black pepper - to taste
tomatoes, small dice 15 oz. 1-2/3 cups
OSCAR MAYER Bacon, cooked, chopped 2 lb. + 8 oz. 40 slices
shredded cheddar cheese 9 oz. 1-2/3 cups
shredded Monterey Jack cheese 9 oz. 1-2/3 cups
green onions, chopped 7-1/2 oz. 1-2/3 cups
fresh chives, chopped - 2 Tbsp.


CORNED Beef Hash: Heat oil in large skillet on medium-high heat. Add potatoes and onions; saute 5 min. or until potatoes are lightly browned, stirring occasionally. Stir in broth and red peppers; cook 5 min. or until potatoes are tender. Stir in remaining ingredients; cook until heated thorough. Cover to keep warm.

BLEND eggs, milk, salt and black pepper in blender on high speed.

FOR each serving: Pour about 3/4 cup egg mixture into hot lightly greased 8-inch nonstick ovenproof skillet. Top with 1 Tbsp. tomatoes, 1-1/2 Tbsp. bacon and 1 Tbsp. each cheeses and onions. Cook on low heat about 2 min. Transfer to 300ºF-convection oven; bake 5 min. or until set. Fold omelet in half; turn out onto serving plate. Top with 1/2 cup Corned Beef Hash and 1/4 tsp. chives.

Kraft Kitchens Tips

Place skillet in salamander instead of oven to finish cooking.
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