CORNED BEEF HASH & EGG PASTRY SQUARES
A twist on a traditional hash and eggs served on a flaky puff pastry square.
Provided by Happyschmoopies
Categories Breakfast and Brunch Eggs
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Thaw puff pastry sheet at room temperature until workable but still cold, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Heat a large skillet over medium high heat. Add corned beef hash. Cook and stir, breaking down larger pieces, until fat is rendered and hash is beginning to crisp up, about 15 minutes. and spread out. Transfer to a paper towel lined plate.
- Unroll puff pastry onto a 2nd sheet of parchment paper lightly dusted with flour. Roll out to a (11x11-inch) square. Cut into 4 square (5 1/2 x 5 1/2-inch) pieces.
- Place squares on prepared baking sheet making sure they do not touch. Prick the center of each square several times with a fork. Bake in preheated oven 10 minutes. Pastry will have puffed in the middle. Gently press down the center of each pastry leaving a small puffed border around the edges.
- Divide corned beef among the pastry squares leaving a 1/2-inch border. Top with 1/4 cup of Swiss cheese. Arrange toppings to create a slight well in the center for the eggs.
- Carefully crack an egg into the center of each square. Sprinkle with salt and pepper.
- Bake until eggs are cooked to your preference, about 12 to 15 minutes.
- Serve topped with chopped green onions and a drizzle of sriracha sauce.
Nutrition Facts : Calories 675.8 calories, Carbohydrate 41 g, Cholesterol 235.6 mg, Fat 45.4 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 16.2 g, Sodium 764.9 mg, Sugar 1.4 g
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Md. Agis
[email protected]I made these for my wife for breakfast and she loved them! She said they were the best corned beef hash she'd ever had.
Jaydenn Albert
[email protected]These were really easy to make and they turned out great! I used a store-bought puff pastry and it worked perfectly. I'll definitely be making these again.
Kill Alon
[email protected]I'm not a fan of pastry, but I thought these were pretty good. The filling was flavorful and the pastry was flaky. I'd definitely make these again.
Franklyn Ezeji
[email protected]These were delicious! I made them for my family for breakfast and they all loved them. I'll definitely be making these again.
M M ALAM Khan
[email protected]I thought these were just okay. The pastry was a little tough and the filling was a little bland. I'll probably try a different recipe next time.
Kacc Chandara
[email protected]These were a little dry for my taste. I think I'll try adding some more butter or cheese next time.
Azikiwe Michael
[email protected]I was pleasantly surprised by how much I enjoyed these. The pastry was light and fluffy, and the corned beef hash filling was flavorful and satisfying. I'll definitely be making these again.
Ali Asgher92
[email protected]I'm not a huge fan of corned beef, but I loved these! The pastry was flaky and the eggs were cooked perfectly. I'll definitely be making these again.
Amina Talokdar
[email protected]These are a great way to use up leftover corned beef. They're also perfect for a quick and easy breakfast or brunch.
Bismark Asare
[email protected]I made these for my husband for breakfast, and he raved about them. He said they were the best corned beef hash he'd ever had.
Muktar Abdurehman
[email protected]These were a little more work than I expected, but they were worth it! The flavors and textures all came together perfectly. My family loved them.
Mohsin Rao
[email protected]I'm not usually a fan of corned beef hash, but this recipe changed my mind. The pastry is flaky and buttery, and the eggs are perfectly cooked. I'll definitely be making this again.
Mohammed Mohsin Miyan
[email protected]So easy to make and so delicious! I'll definitely be making these again.
Emmy Makowani
[email protected]This recipe was a hit at my brunch party! The combination of corned beef hash, eggs, and pastry is pure comfort food. I used a store-bought puff pastry to save time, and it turned out perfectly flaky. Definitely adding this to my recipe rotation.