Ingredients
- 1 box (1.1 lb) puff pastry dough
- 2 Tbsp unsalted butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup red or green bell peppers, diced
- 1/2 cup onion, diced
- 1 cup smoked ham, diced
- 11 eggs
- 2 Tbsp minced fresh chives
- 4 oz cream cheese, softened
- 2 Tbsp orange juice
- 1 egg
- 1 Tbsp water
- 2 Tbsp Parmesan cheeswe shredded
Preparation
Step 1
Preheat oven to 400 deg
Thaw pastry according to package directions, about 30 minutes.
Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.
Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.
Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12x10, then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry, fill with half the egg mixture, and braid as shown below. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets.
Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20 to 30 minutes, or until golden. Let cool 5 minutes before slicing.