For The Hash Filling:
- 1 Yukon gold potato, peeled and diced small
- 1 T. canola oil
- 1/2 c. diced onion
- 1/2 c. diced red bell pepper
- 1 t. each paprika and dried oregano
- 1 c. diced cooked corned beef
- salt and pepper to taste
For the Spicy Ketchup:
- 1/2 c. ketchup
- 1 T. Dijon mustard
- 1 T. chopped fresh cilantro
- 2 t. Worcestershire sauce
- 2 t. Tabasco sauce
- 3 eggs per omelet (12 total)
- 2 T. half-n-half, milk, or water per omelet (8 total)
- 1 T. unsalted butter per omelet
- salt and pepper
- Saute potatoes in oil in a nonstick skillet over medium-high heat until golden, about 15 minutes. Add onion, bell pepper, paprika, oregano, and corned beef, and cook until onions begin to soften, 5 minutes. Remove from heat; set aside.
- Combine ketchup, Dijon, cilantro, Worcestershire, and Tabasco for the spicy ketchup in a bowl; set aside.
- Prepare omelet: Whisk together eggs and half-and-half in a small bowl just until blended.
- Melt butter in an 8-inch nonstick skillet over medium-high heat until it’s bubbling.
- Pour egg mixture into the skillet and season with salt and pepper. Immediately begin gently shaking the skillet back and forth while making small, quick stirring motions to allow the liquid egg on top to slide in the open spots from stirring. Reduce heat to low when eggs no longer run but still are moist.
- Add filling perpendicular to the omelet pan handle, in a row down the center. About 1/3 to 1/2 cup of filling per omelet. Fold 1/3 of the omelet over the filling, then slide the exposed third of the omelet from the edge of the pan onto a serving plate, folding the rest of the omelet over on itself. Place 2 T. of spicy ketchup down the top of the omelet and serve.