Omelette-Topped

     Corned beef hash is a favorite of mine, though presently available canned versions fall short of the mark in my opinion.

     The best kind is home made, with fresh potatoes and left-over corned beef brisket, both of them diced and fried together.  Next-best is served at SoBro's Good Morning Mama's, with their hash browns, onions and shredded corned beef brisket.

     But my quick home version has been evolving.  Mary Kitchen brand over a breadcrumb (Panko) and/or cornmeal* crust is pretty good.  Mixed with diced onions and/or fresh or canned peppers is even better, and I like to top it with an egg or two.

     Tam's no fan of the eggs, which, in fairness, can be a little thick and rubbery.  So this morning, I was thinking about brunch, and that she does like omelettes, and how would it work out to top the canned hash with omelette batter?

     I started with the usual, a heavy sprinkling of cornmeal with some onion powder and Italian-mix seasoning, and spread the hash over it and turned the burner on, medium heat.  Next, I made basic omelette batter: mashed a couple of saltines in a measuring cup, added a little water, let it sit a bit and then stirred in a couple of large eggs (egg$?)† slowly: you want to get them very well mixed without beating a lot of air into the batter, at least if you don't want it to come out fluffy.  (Not that fluffy topping would be bad -- I'll have to try that sometime, with three eggs and a lot of fork work.)

     With the corned beef hash starting to sizzle, I poured the omelette batter over it and snipped a Pippara pepper into rings scattered across the surface.  I covered it and gave it five minutes, then alternated stretches of three minutes uncovered with five minutes covered until the bottom crust was browned.  After the first 5-3-5, it should be firm enough to lift up with a spatula and check.

     How did it turn out?  I liked it; Tam didn't want to try.  Maybe next time.  (She's holding out to walk over for slow-cooked ribs at Fat Dan's, one of her favorite lunch choices. The sidewalks and streets have a few inches of wet snow over a glaze of ice and it's plenty cold, so that's not a walk I'll risk, not with two bad knees.)
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* Masarepa cornmeal is my preference. It is pre-cooked, and browns to a nice crunch.
 
† Y'know, I'm starting to think neither Mr. Trump nor Mr. Musk's "DOGE" cares about or can do anything about the price of eggs.  Gee, thanks.  But we've got 'em now and it's not like you can stuff 'em in the mattress to save for later.  Eggs, I mean.