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