Hangover Corned Beef Hash Wrap
Hangover Corned Beef Hash Wrap might be a good recipe to expand your morn meal recipe box. One serving contains 773 calories, 18g of protein, and 59g of fat. This recipe serves 1 and costs $1.81 per serving. It is brought to you by Foodnetwork. 80 people were impressed by this recipe. If you have corned beef, mayonnaise, hash brown potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 58%, this dish is good. Try Corned Beef Hash, Corned Beef Hash, and Corned Beef Hash for similar recipes.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/3 cup sliced deli or leftover corned beef, coarsely chopped (1 1/2 ounces)
4 to 5 dill pickle chips
1 large egg
1 10-inch soft flour tortilla
1 frozen hash brown patty
tablespoon of ketchup
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
2 tablespoons unsalted butter, at room temperature
1 teaspoon yellow mustard
Equipment:
oven
bowl
baking sheet
frying pan
spatula
whisk
cutting board
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 425 degrees F.
2. Brush the tortilla with 1 tablespoon of the butter, and sprinkle with some salt and pepper.
3. Mix the mayonnaise and mustard together in a small bowl; set aside.
4. 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.
5. Cut the hash brown into quarters.
6. Meanwhile, heat a medium nonstick skillet over medium-high heat.
7. Add the corned beef, and cook, breaking it up with a spatula, until browned and crispy, 5 to 7 minutes.
8. Transfer it to a bowl, and set aside.
9. 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.
10. Roll the egg circle into a log with a spatula, and transfer it to a cutting board.
11. 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.
Nutrition Information:
covered percent of daily need
