Hangover Corned Beef Hash Wrap

Level: Easy Yield: 1 sandwich Total: 25 min Active: 20 min

This wrap is perfect for the morning after: a tender tortilla filled with crispy hash browns, savory corned beef, tangy pickles, and a squeeze of ketchup for a comforting, flavor-packed breakfast.

Ingredients

One 10-inch soft flour tortilla
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1 frozen hash brown patty
Cooking spray
1/3 cup sliced deli or leftover corned beef, roughly chopped (about 1 ounces)
1 large egg
45 dill pickle slices
A squeeze of ketchup

Instructions

Preheat the oven to 425F.
Lightly brush 1 tablespoon of butter over the tortilla and season with salt and pepper. In a small bowl, whisk together the mayonnaise and mustard; set aside.
Place the hash brown on a baking sheet, spray lightly with cooking spray, and bake until golden and crispy, about 15 minutes. In the last 2 minutes, add the buttered tortilla to the baking sheet to warm and soften it. Slice the hash brown into quarters.
Meanwhile, heat a medium nonstick skillet over medium-high. Add the corned beef and cook, breaking it up, until browned and crispy, 57 minutes. Transfer to a bowl and set aside.
Crack the egg into a bowl and season with 1/4 teaspoon salt and a pinch of pepper; whisk briefly. Melt the remaining butter in the skillet, lower the heat to low, pour in the egg, swirl to form a thin circle, and cook until just set, about 30 seconds. Use a spatula to roll the egg into a log and slice or place whole on a cutting board.
Lay the warmed tortilla flat and spread the mayo-mustard mixture over it. Arrange half the corned beef on the lower third, top with the egg, the remaining corned beef, pickle slices, hash brown pieces, and a squeeze of ketchup. Fold the sides in and roll the tortilla up from the bottom to form the wrap.