Hangover Corned Beef Hash Wrap
This wrap is perfect for the next morning, when you’re not 100-percent but you are really hungry. A soft tortilla, crunchy hash browns, salty corned beef, pickles—and don’t skip the ketchup—brings all the elements together!
Total Time: 25 min
Prep: 10 min
Cook: 15 min
One 10-inch soft flour tortilla
2 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1 frozen hash brown patty
1/3 cup sliced deli or leftover corned beef, coarsely chopped (1 1/2 ounces)
1 large egg
4 to 5 dill pickle chips
Squeeze of ketchup
Preheat the oven to 425 degrees F. Brush the tortilla with 1 tablespoon of the butter, and sprinkle with some salt and pepper. Mix the mayonnaise and mustard together in a small bowl; set aside.
Put the hash brown on a baking sheet, spray lightly with cooking spray and bake until browned and crisp, about 15 minutes. During the last 2 minutes of baking, put the buttered tortilla on the baking sheet, and cook until warmed through and pliable. Cut the hash brown into quarters.
Meanwhile, heat a medium nonstick skillet over medium-high heat. Add the corned beef, and cook, breaking it up with a spatula, until browned and crispy, 5 to 7 minutes. Transfer it to a bowl, and set aside.
Crack the egg into a bowl, add 1/4 teaspoon salt and a grind of pepper and whisk with a fork. Melt the remaining tablespoon butter in the skillet, reduce the heat to low and add the egg. Swirl the pan so the egg forms a thin circle, and cook until just set, about 30 seconds. Roll the egg circle into a log with a spatula, and transfer it to a cutting board.
Lay the tortilla flat, and spread with the mayonnaise-mustard mixture. Arrange half the corned beef along the lower third. Top with the egg log, the remaining corned beef, the pickles, the hash browns and a squeeze of ketchup. Fold in the sides, and roll the tortilla up from the bottom.
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From Food Network Kitchen
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