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

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.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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)
• 1⁄2 cup onion, chopped (1 medium onion)
• 1⁄2 cup celery, chopped (1 stalk)
• 1⁄2 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 3⁄4 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.