Hash Supreme Omelette Recipe

Prep potatoes

Parboil the diced russet potato in salted boiling water for 4 minutes until just tender but still firm. Drain and pat dry with a kitchen towel to remove excess moisture; spread on a plate to cool briefly.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and unsalted butter. When butter stops foaming and oil shimmers (about 1 minute), add the diced onion and bell pepper. Sauté 2–3 minutes until softened and translucent.

Add the drained potatoes to the skillet in a single layer if possible. Let cook undisturbed 3–4 minutes to develop a golden crust, then stir and press down again. Continue cooking until potatoes are golden-brown (total 6–8 minutes).

Add the shredded/diced corned beef and stir to combine. Break up larger chunks and spread the mixture evenly. Let sit for 2–3 minutes to crisp on the bottom, then flip/stir. Cook until meat is heated through and some edges are crispy, about 3–4 more minutes.

Season with kosher salt, black pepper, and smoked paprika. Taste and adjust seasoning. Stir in chopped parsley, then transfer hash to a warm plate and keep warm while you make the omelette and hollandaise.

In a medium bowl, whisk the eggs with whole milk, salt, and black pepper until frothy and uniform.

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat. Pour the beaten eggs into the pan and let sit undisturbed for 10–15 seconds until the edges start to set.

Using a silicone spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to run underneath. Repeat until eggs are mostly set but still slightly moist on top, about 1–1.5 minutes.

Evenly sprinkle the three cheeses (cheddar, Monterey Jack, and gruyère) over one half of the omelette. Spoon a 1/2 to 3/4 cup warm corned beef hash onto the cheese side, spreading slightly but leaving a small border so the omelette can fold.

Fold the omelette in half over the filling and let cook 20–30 seconds to finish melting the cheese. Carefully slide the omelette onto a warmed plate with the seam side down.

Set up a double boiler or a heatproof bowl over a pot of gently simmering (not boiling) water. The bowl should not touch the water. Combine egg yolks and lemon juice in the bowl and whisk vigorously until the mixture thickens slightly and becomes pale, about 1–2 minutes.

Very slowly drizzle the hot melted butter into the yolk mixture while whisking continuously. Start drop by drop for the first minute to create an emulsion, then in a thin steady stream until all butter is incorporated and sauce is thick and glossy (about 3–4 minutes total).

Remove from heat and whisk in Dijon mustard, salt, and cayenne. Taste and adjust lemon or salt if needed. Keep warm (not hot) by placing the bowl in a warm (off-heat) spot or over the warm water with the heat off until ready to serve.

Spoon 2–3 tablespoons of hollandaise over the folded omelette, especially over the hash/cheese filling. Garnish with sliced chives and microgreens or extra parsley. Serve immediately.