- 1 box puff pastry dough
- 2 tablespoons unsalted butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup red or green bell peppers, seeded, diced
- 1/2 cup onion
- 1 cup smoked ham, diced
- 11 eggs
- 2 tablespoons minced fresh chives
- 4 oz cream cheese, softened
- 2 tablespoons orange juice
- 1 egg
- 1 tablespoon water
- 2 tablespoons Parmesan cheese, shredded
Preheat oven to 400 degrees. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes, then add ham. Whisk eggs and chives together. Add them to the pan and scramble until just set. Season with salt and pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while work with the pastry.
Unfold a pastry sheet on a work surface that’s been lightly dusted with flour. Roll pastry lengthwise to 12 x 10’, then transfer to a piece of parchment paper cut to fit a baking sheet. Trim pastry; fill with half the egg mixture, and braid. 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 20-30 minutes or until golden. Let cool for 5 minutes.