Ingredients
- Mini Tortilla
- Corned Beef, Chopped And Smushed Slightly
- Small Tomatoes, Sliced
- Spring Onions, Sliced
- BBQ Sauce
- Cheddar Cheese, Thinly Sliced
Method
- Place a tortilla in a pan and start toasting it up on a gentle heat as to avoid burning the bottom
- Place corned beef, tomatoes, spring onion, BBQ sauce and cheese on top of the tortilla either separately or mixing it all up in a bowl before hand
- Cover the pan with a lid to keep crisping up one side and letting the cheese melt a little, again keeping it on a low heat to not burn the tortilla
- Remove from the heat and if done right you should be able to bend them after to be nice little handheld pockets of corned beef mixture
Eating And Storage Tips
I used leftover corned beef from making this corned beef hash a couple of days before but if you’re doing this first and using a tin of corned beef rather than deli fresh slices you can always use any excess for the hash!
This is the sort of recipe I would only suggest you making as much as you intend to eat in that sitting or you can make the corned beef and other ingredient mixture up and put it into the fridge, unheated, for the following day. I just find this is best when the cheese is melty and all the ingredients are nice and warm.
If you aren’t a big fan of BBQ sauce then either HP/A1 sauce would also work. Not keen on that either? No worries you can use something like Worcester sauce for a bit more flavour and have this without any sauce. I used mine as a squirt across it rather than as a binder for the ingredients so that’s not an issue there; the fat in the corned beef and cheese acts as enough of a binder here.
DANNIIXBHRI 