Red Potato-corned Beef Hash And Eggs In Puff Pastr... |
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Prep Time: 0 Minutes Cook Time: 56 Minutes |
Ready In: 56 Minutes Servings: 8 |
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Light and flaky puff pastry shells are filled with a savory combination of potatoes, corned beef hash, and vegetables, topped with a poached egg and drizzled with a creamy cheese sauce. From Pepperidge Farm Ingredients:
4 cups chicken broth |
2 medium red potatoes, cut into cubes |
1 pkg. (10 oz.) pepperidge farm® puff pastry shells |
2 tbsp. vegetable oil |
1 large green pepper or red pepper, chopped |
1 medium onion, chopped |
1 stalk celery, chopped |
1/2 lb. piece cooked corned pepperidge farm® cheddar goldfish, 2 oz carton, cut into cubes |
2 tbsp. minced fresh fines herbs or parsley |
1 tbsp. white vinegar |
6 eggs |
1 can (10 3/4 oz.) condensed cheddar cheese soup |
1 cup heavy cream |
Directions:
1. HEAT broth in 2-qt. saucepan over high heat to a boil.
2. Add potatoes.
3. Reduce heat to low.
4. Cover and cook for about 10 min. or until tender.
5. Drain.
6. HEAT oven to 400°F.
7. Bake and cool pastry shells according to package directions.
8. HEAT oil in 10” skillet over medium heat.
9. Add pepper, onion and celery.
10. Cook for about 10 min. or until tender.
11. ADD potatoes and corned beef. Increase heat to high.
12. Cook and stir for about 5 min.
13. Stir in herbs. Season to taste.
14. ADD water to 12” skillet to a level of 2” deep.
15. Add vinegar. Cook over high heat to a boil.
16. Crack eggs and add to skillet one at a time. Reduce heat to low. Cook eggs to desired doneness. Remove eggs with slotted spoon and keep warm.
17. HEAT soup and cream in 2-qt. saucepan over medium heat until hot, stirring often.
18. DIVIDE potato mixture among shells. Top each with an egg. Serve with soup mixture, if desired.
19. Serve immediately.
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