Corned Beef and Hash Brown Wrap for a Hangover

Ingredients:

• 1 soft wheat tortilla, 25 cm in diameter.
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons mayonnaise
• 1 teaspoon mustard
• 1 frozen hash brown
• 1/3 cup thinly sliced ​​corned beef, roughly chopped (40 g)
• 1 large egg
• 4-5 slices of pickled cucumber
• A little ketchup

Preparation:

1. Preheat oven to 220°C. Grease a tortilla with 1 tablespoon of butter and season with salt and black pepper. Mix the mayonnaise and mustard in a small bowl and set aside.
2. Place the hash browns on a baking sheet, spray lightly with cooking spray, and bake until golden brown, about 15 minutes. Two minutes before they're done, add a greased tortilla to the baking sheet and bake until heated through and pliable. Cut the hash browns into quarters.
3. 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 to a bowl and set aside.
4. Crack the egg into a bowl, add 1/4 teaspoon of salt and freshly ground black pepper, and beat with a fork. Melt the remaining butter in a frying pan, reduce the heat to low, and add the egg. Swirl the pan to spread the egg into a thin circle and cook until set, about 30 seconds. Roll the egg up using a spatula and transfer it to a cutting board.
5. Place the tortilla on the table and spread with mayonnaise sauce. Arrange half of the corned beef along the bottom third of the tortilla. Top with the egg roll, remaining corned beef, pickles, hash browns, and a little ketchup. Fold the sides of the tortilla inward and roll it up.