Corned Beef and Cabbage Leaf Wraps with Carrot Salsa recipe

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Ingredients

1 large carrot, grated
½ red onion, diced
1 (4 ounce) can hot or mild diced green chiles
1 clove minced garlic
2 roma (plum) tomatoes, diced
¼ teaspoon sea salt
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
6 large eggs
Freshly ground black pepper to taste
1 head green cabbage, leaves separated

Nutrition Info

249 calories
carbohydrate: 23.3 g
cholesterol: 202.5 mg
fat: 11.9 g
fiber: 6.5 g
protein: 14.5 g
saturatedFat: 4.3 g
servingSize: -
sodium: 671.8 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

For a change of pace at brunch time or even a light dinner make these easy and delicious cabbage leaf wraps filled with a corned beef hash and scrambled egg mixture topped with carrot salsa.

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