Roast Beef Hash Breakfast Empanadas Recipe

Name: Roast Beef Hash Breakfast Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Roast Beef Hash; 5 large eggs, lightly beaten; 1 cup diced white onion; fresh ground black pepper to taste; 1 tablespoon chili garlic sauce; 1/3 cup chopped cilantro; 2 roma (plum) tomatoes, chopped; 15 frozen empanada wrappers, thawed; 2 eggs; 2 tablespoons water; 1/2 (8 ounce) jar picante sauce

Servings: persons

1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Roast Beef Hash
5 large eggs, lightly beaten
1 cup diced white onion
fresh ground black pepper to taste
1 tablespoon chili garlic sauce
1/3 cup chopped cilantro
2 roma (plum) tomatoes, chopped
15 frozen empanada wrappers, thawed
2 eggs
2 tablespoons water
1/2 (8 ounce) jar picante sauce

1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
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.
3
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.
4
Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.
5
Bake in preheated oven on middle rack until golden brown, about 20 minutes. Serve with picante sauce for dipping.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Roast Beef Hash, 5 large eggs, lightly beaten, 1 cup diced white onion, fresh ground black pepper to taste, and more.

Yes, Roast Beef Hash Breakfast Empanadas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Beef Hash Breakfast Empanadas

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