Corned Beef Hash and Egg Pastries
Recipe - The Fresh Grocer - Corporate
Corned Beef Hash and Egg Pastries
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 package Bowl & Basket puff pastry, thawed in the refrigerator
1 can Bowl & Basket corned beef hash
9 Bowl & Basket eggs
Salt, to taste
Pepper, to taste
Fresh chives, for serving
Directions
- Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
- Brown corned beef hash in a large skillet over medium-high heat. Remove from heat and set aside to cool slightly.
- Unwrap each of the puff pastry sheets on a lightly floured surface. Cut the puff pastry sheets into quarters (you should have 8 total squares) and place four on each of the prepared baking sheets. Prick the center of each of the puff pastry squares with a fork and brush the pastry with an egg wash made from 1 egg + 1 tsp of water. Place in a preheated oven and bake for 10-15 minutes or until just beginning to brown. Remove from oven and gently use the back of a spoon to make an indent in the center of each puff pastry square.
- Sprinkle the cooked corned beef hash around the outer edges of the indent, leaving a hole in the center for the egg.
- Gently crack 1 egg into the center of each of the puff pastry squares.
- Return baking sheets to the oven and cook for another 12-14 minutes or until the eggs are just set and the pastry has become golden brown.
- Remove from oven, top with chives and salt and pepper, and serve immediately.
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bowl & Basket Puff Pastry Sheets, 2 count, 17.3 oz, 17.3 Ounce
$4.99$0.29/oz
Bowl & Basket Corned Beef Hash, 15 oz, 15 Ounce
$2.69$0.18/oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz, 18 Each
$5.99$0.33 each
Morton McCormick Iodized Salt & Pepper, Shaker Set, 5.25 Ounce
$2.99$0.57/oz
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Directions
- Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
- Brown corned beef hash in a large skillet over medium-high heat. Remove from heat and set aside to cool slightly.
- Unwrap each of the puff pastry sheets on a lightly floured surface. Cut the puff pastry sheets into quarters (you should have 8 total squares) and place four on each of the prepared baking sheets. Prick the center of each of the puff pastry squares with a fork and brush the pastry with an egg wash made from 1 egg + 1 tsp of water. Place in a preheated oven and bake for 10-15 minutes or until just beginning to brown. Remove from oven and gently use the back of a spoon to make an indent in the center of each puff pastry square.
- Sprinkle the cooked corned beef hash around the outer edges of the indent, leaving a hole in the center for the egg.
- Gently crack 1 egg into the center of each of the puff pastry squares.
- Return baking sheets to the oven and cook for another 12-14 minutes or until the eggs are just set and the pastry has become golden brown.
- Remove from oven, top with chives and salt and pepper, and serve immediately.