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

Name: Red Potato-Corned Beef Hash & Eggs in Puff Pastry Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ½ cup onion, chopped (1 medium onion); ½ cup celery, chopped (1 stalk); 12 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 34 ounces condensed cheddar cheese soup; Worcestershire sauce (optional); hot sauce (optional); 1 cup heavy cream

Servings: persons

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)
½ cup onion, chopped (1 medium onion)
½ cup celery, chopped (1 stalk)
12 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 34 ounces condensed cheddar cheese soup
Worcestershire sauce (optional)
hot sauce (optional)
1 cup heavy cream

1
["Heat the oven to 400 degrees F.", "Heat the stock in a 2-quart saucepan over medium-high heat to a boil.", "dd the potatoes.", "Reduce the heat to low.", "Cover and cook for 10 minutes or until potatoes are tender; drain.", "Bake, cool, and remove ""tops"" of the pastry shells according to the package directions.", "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.", "Stir i the potatoes and corned beef.", "Increase the heat to medium-high & cook and stir for 5 minutes.", "Stir in the parsley & season to taste.", "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.", "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.", "Remove the eggs from the skillet with a slotted spoon, drain on paper toweling and then move to a dish and keep warm.", "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).", "Spoon the potato mixture into pastry shells.", "Top each with 1 egg.", "Spoon the mixture over the eggs and serve immediately.", "E N J O Y!", "Serve with a nice grape juice punch."]

5359

kcal

Calories

367

Fat

Carbs

514

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Red Potato-Corned Beef Hash & Eggs in Puff Pastry Shells falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions