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Corned Beef Hash Breakfast Wrap

This Corned Beef Hash Wrap is a fantastic way to use up any corned beef you may have, and it makes for a delicious and hearty breakfast!

corned beef hash wrap finished

Looking for something great to cook using leftover Corned Beef? You can use leftovers to create fantastic wraps in minutes!

corned beef hash wrap cook

Heat your cast iron skillet over medium-high heat. Add the corned beef and potatoes (or cauliflower) and cook until crispy. About 5 minutes. While the corned beef is cooking, mix the eggs and milk. Stir until combined.
corned beef hash wrap mixing eggs
Move the corned beef mixture to one side of the pan and spray the other with non stick (or butter). Repeat until the entire pan is coated. Pour in the egg and stir until cooked.
corned beef hash finished
Layer the tortillas in damp paper towels and microwave for 20 seconds.
corned beef hash wrap prep
Lay the tortilla flat and top with shredded cheese. Top with one fourth of the corned beef mixture and roll into a burrito. Top with hot sauce if desired.
corned beef hash wrap prep wraps

Want Keto Corned Beef Hash?

Replace the potato with riced cauliflower in you Corned Beef Hash Breakfast Wrap? You can cook it the exact same!

The cool part is you can cook both in the same pan. I do my husbands with the potato on one side and my lower carb version on the other. You can also use low carb wraps!

Recipe

corned beef hash wrap tall

Corned Beef Hash Breakfast Wrap

Sheri
This Corned Beef Hash Wrap is a fantastic way to use up any corned beef you may have, and it makes for a delicious and hearty breakfast!
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Irish
Servings 4
Calories 514 kcal

Equipment

  • Cast Iron

Ingredients
  

  • 4 10- inch soft flour tortilla
  • 1 Russet potato shredded Or riced Cauliflower or frozen hash browns thawed
  • Cooking spray
  • 1 cup diced corned beef
  • 4 large egg
  • hot sauce *optional
  • ½ cup cheese Swiss, Mexican, White Cheddar work best

Instructions
 

  • Heat your cast iron skillet over medium-high heat. Add the corned beef and potatoes (or cauliflower) and cook until crispy. About 5 minutes.
  • While the corned beef is cooking, mix the eggs and milk. Stir until combined.
  • Move the corned beef mixture to one side of the pan and spray the other with non stick (or butter). Repeat until the entire pan is coated. Pour in the egg and stir until cooked.
  • Layer the tortillas in damp paper towels and microwave for 20 seconds.
  • Lay the tortilla flat and top with shredded cheese. Top with one fourth of the corned beef mixture and roll into a burrito. Top with hot sauce if desired.

Nutrition

Calories: 514kcalCarbohydrates: 48gProtein: 25gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 210mgSodium: 1445mgPotassium: 568mgFiber: 4gSugar: 3gVitamin A: 380IUVitamin C: 26mgCalcium: 247mgIron: 5mg
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