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 - -
potatoes, peeled, small dice - -
red onions, finely chopped - -
chicken broth - -
roasted red peppers, medium dice - -
GREY POUPON Bistro Sauce - -
corned beef, coarsely ground - -
ground black pepper - -
eggs - -
milk - -
salt and black pepper - -
tomatoes, small dice - -
OSCAR MAYER Bacon, cooked, chopped - -
shredded cheddar cheese - -
shredded Monterey Jack cheese - -
green onions, chopped - -
fresh chives, chopped - -


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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