Corned Beef And Cabbage Leaf Wraps With Carrot Salsa

• Salsa:
• 1 large carrot, grated
• 1/2 red onion, diced
• 1 (4 ounce) can hot or mild diced green chiles
• 1 clove minced garlic
• 2 roma (plum) tomatoes, diced
• 1/4 teaspoon sea salt
• Filling:
• 1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Corned Beef Hash
• 6 large eggs
• Freshly ground black pepper to taste
• Wraps:
• 1 head green cabbage, leaves separated

1. Mix grated carrot, red onion, green chiles, garlic, diced tomatoes, and sea salt together in a mixing bowl. Cover and chill 1 hour before serving.
2. Combine hash and eggs in a skillet and cook over medium high heat, stirring frequently, until eggs are set and no longer runny, 6 to 8 minutes. Season with pepper to taste.
3. Spoon filling into cabbage leaves and top with salsa.

salsa, carrot, red onion, green chiles, garlic, roma, salt, filling, hormeluae, eggs, freshly ground black pepper, wraps, green cabbage

Taken from www.allrecipes.com/recipe/258570/corned-beef-and-cabbage-leaf-wraps-with-carrot-salsa/ (may not work)