Hangover Corned Beef Hash Wrap

Directions

1. 1
   Preheat the oven to 425 degrees F. Brush the tortilla with 1 tablespoon of the butter, and sprinkle with some salt and pepper.
2. 2
   Mix the mayonnaise and mustard together in a small bowl; set aside.
3. 3
   Put the hash brown on a baking sheet, spray lightly with cooking spray and bake until browned and crisp, about 15 minutes.
4. 4
   During the last 2 minutes of baking, put the buttered tortilla on the baking sheet, and cook until warmed through and pliable.
5. 5
   Cut the hash brown into quarters.
6. 6
   Meanwhile, heat a medium nonstick skillet over medium-high heat.
7. 7
   Add the corned beef, and cook, breaking it up with a spatula, until browned and crispy, 5 to 7 minutes.
8. 8
   Transfer it to a bowl, and set aside.
9. 9
   Crack the egg into a bowl, add 1/4 teaspoon salt and a grind of pepper and whisk with a fork.
10. 10
    Melt the remaining tablespoon butter in the skillet, reduce the heat to low and add the egg.
11. 11
    Swirl the pan so the egg forms a thin circle, and cook until just set, about 30 seconds.
12. 12
    Roll the egg circle into a log with a spatula, and transfer it to a cutting board.
13. 13
    Lay the tortilla flat, and spread with the mayonnaise-mustard mixture.
14. 14
    Arrange half the corned beef along the lower third.
15. 15
    Top with the egg log, the remaining corned beef, the pickles, the hash browns and a squeeze of ketchup.
16. 16
    Fold in the sides, and roll the tortilla up from the bottom.