Red Potato-Corned Beef Hash & Eggs in Puff Pastry Shells

Be the first to review
READY IN: 1hr 5mins
Recipe by Manami

This elegant recipe makes the perfect dish to make your guests feel welcome and very special.;) It takes a little more time than a quick batch of scrambled eggs, but it's worth the effort . . .every minute of it. The results look terrific and taste even better. :) Pepperidge Farm newsletter.You can sub it with leftover turkey, rotisserie chicken or leftover roast beef for the corned beef.

Ingredients Nutrition

  • 4 cups low-sodium chicken stock
  • 2 medium red potatoes, cut into cubes (about 2 cups)
  • 10 ounces puff pastry shells (1 pkg.)
  • 2 tablespoons vegetable oil
  • 1 cup sweet red peppers (1 large pepper) or 1 cup sweet green pepper, chopped (1 large pepper)
  • 12 cup onion, chopped (1 medium onion)
  • 12 cup celery, chopped (1 stalk)
  • 12 lb cooked corned beef, cut into small cubes
  • 2 tablespoons minced fresh parsley or 2 tablespoons minced fines herbes
  • 1 tablespoon white vinegar
  • 6 eggs
  • 10 34 ounces condensed cheddar cheese soup
  • Worcestershire sauce (optional)
  • hot sauce (optional)
  • 1 cup heavy cream


  1. Heat the oven to 400 degrees F.
  2. Heat the stock in a 2-quart saucepan over medium-high heat to a boil. dd the potatoes. Reduce the heat to low.
  3. Cover and cook for 10 minutes or until potatoes are tender; drain.
  4. Bake, cool, and remove "tops" of the pastry shells according to the package directions.
  5. Heat the oil in a 10-inch skillet over medium heat; add the pepper, and onion. Cook for 10 minutes or until the vegetables are tender.
  6. Stir i the potatoes and corned beef. Increase the heat to medium-high & cook and stir for 5 minutes.
  7. Stir in the parsley & season to taste.
  8. Pour water into a 12-inch skillet until it's about 2-inches deep; stir in the vinegar.Heat over high heat to a boil.
  9. Crack the eggs (one by one) and add to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness.
  10. Remove the eggs from the skillet with a slotted spoon, drain on paper toweling and then move to a dish and keep warm.
  11. Heat the soup and cream in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often & add Worctershire sauce and hot sauce (if using).
  12. Spoon the potato mixture into pastry shells. Top each with 1 egg.
  13. Spoon the mixture over the eggs and serve immediately.
  14. E N J O Y!
  15. Serve with a nice grape juice punch.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a