ROAST BEEF HASH BREAKFAST EMPANADAS
Breakfast empanadas are perfect for brunch or made ahead to freeze for those lazy mornings. Hormel® Mary Kitchen® Roast Beef Hash is the star of this breakfast empanada along with eggs and other delectable ingredients.
Provided by bd.weld
Categories Main Dish Recipes Savory Pie Recipes
Time 40m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Heat non-stick skillet over medium-high heat. Add roast beef hash, onions, and chili garlic sauce; cook and stir to break up the hash and until onions soften, 4 to 5 minutes. Pour in 5 beaten eggs and cook, stirring constantly, until eggs just begin to set but are still very loose. Remove skillet from heat. Stir in cilantro and tomatoes.
- Lightly flour a work surface. Roll out each empanada wrapper into a 6-inch circle. Scoop 1/3 cup hash filling onto center of each wrapper. Fold each wrapper in half to enclose the filling; crimp edges with times of a fork to seal. Cut 2 half-inch slits on top of each empanada. Transfer to prepared baking sheet.
- Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.
- Bake in preheated oven on middle rack until golden brown, about 20 minutes. Serve with picante sauce for dipping.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 25 g, Cholesterol 89.8 mg, Fat 7.3 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 419.7 mg, Sugar 1.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Danelle Louw
[email protected]Overall, these empanadas were a good breakfast option. They were easy to make and they tasted good.
Eshan Shashmika
[email protected]The filling for these empanadas was a little dry. I think I'll add some more sauce next time.
ee bb pp
[email protected]These empanadas were a bit too greasy for my taste. I think I'll drain the grease from the roast beef hash next time.
Zarah Akther
[email protected]I'm not a big fan of roast beef, but I really enjoyed these empanadas. The filling was flavorful and the crust was flaky.
Markayla Lee
[email protected]These empanadas were a delicious and easy-to-make breakfast. I loved the combination of the roast beef hash and the cheese.
face books
[email protected]These empanadas were amazing! The filling was so flavorful and the crust was perfectly crispy. I will definitely be making these again.
Ovayo Qoko
[email protected]Overall, these empanadas were good. I would definitely make them again, but I would make a few changes to the recipe.
Daeton DeGrant
[email protected]The empanada crust was a little too thick for my liking. I think I'll roll it out thinner next time.
Kelly Adewale
[email protected]These empanadas were a little bland for my taste. I think I'll add some more spices to the filling next time.
Shehzad Shehzad
[email protected]I used store-bought pie crust to make these empanadas. It made the process even easier!
Valentino Meyers
[email protected]I added some chopped green bell pepper and onion to the filling for extra flavor.
Gollish
[email protected]These empanadas are a great way to use up leftover roast beef. They're also a fun and easy appetizer to make for a party.
sabin vlog
[email protected]I've never made empanadas before, but these were surprisingly easy to make. The instructions were clear and easy to follow, and the empanadas turned out great!
Md Mehrdi
[email protected]I made these empanadas for my family and they loved them! The roast beef hash filling was hearty and flavorful, and the crust was perfectly crispy.
Heretic
[email protected]These empanadas were a hit at my brunch party! The filling was flavorful and the crust was flaky and delicious.