JAY YOUNG / NOSHVILLE DELICATESSEN
6 T Butter (Use 3 T. per omelet)
1/2 c Frozen Hash Browns
1/2 tsp. Seasoning Salt
1 1/2 c Cabbage (cut into small pieces)
1/2 c Corned Beef (diced)
6 Eggs (Use 3 eggs per omelet)
2 T Cream or Milk (Use 1 T. of Cream or Milk per omelet)
Place 2 T of butter into a skillet on medium heat. Add hash browns and cook for 3 minutes. Add cabbage and seasoning salt to hash browns and cook for another 3 minutes. Add corned beef and cook for one minute. Place mixture onto plate and wipe out skillet then add 1 T butter. When butter begins to bubble, add 3 beaten eggs and 1 T of cream. Cook undisturbed for about 30 seconds, then use a fork or thin-bladed spatula to push the edges of the eggs toward the center. As you do this, tip the pan to allow the uncooked eggs in the center to reach the perimeter. This should take a total of approximately 2 minutes. Put in 1/2 of the corned beef mixture to one side of skillet. Fold the omelet in half and slide onto plate. (makes 2 omelets)
