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

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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

Directions

  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.