Corned Beef And Cabbage Leaf Wraps With Carrot Salsa - cooking recipe

Ingredients

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

Preparation

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.
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.
Spoon filling into cabbage leaves and top with salsa.