Hangover Corned Beef Hash Wrap

• 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
• Cooking spray
• 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

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. Mix the mayonnaise and mustard together in a small bowl; set aside.
3. Put the hash brown on a baking sheet, spray lightly with cooking spray and bake until browned and crisp, about 15 minutes.
4. 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.
10. Melt the remaining tablespoon butter in the skillet, reduce the heat to low and add the egg.
11. Swirl the pan so the egg forms a thin circle, and cook until just set, about 30 seconds.
12. Roll the egg circle into a log with a spatula, and transfer it to a cutting board.
13. Lay the tortilla flat, and spread with the mayonnaise-mustard mixture.
14. Arrange half the corned beef along the lower third.
15. Top with the egg log, the remaining corned beef, the pickles, the hash browns and a squeeze of ketchup.
16. Fold in the sides, and roll the tortilla up from the bottom.

flour tortilla, unsalted butter, kosher salt, mayonnaise, yellow mustard, patty, cooking spray, deli, egg, dill pickle chips, ketchup

Taken from www.foodnetwork.com/recipes/food-network-kitchens/hangover-corned-beef-hash-wrap.html (may not work)