Ingredients
- 1 box puff pastry dough (1.1 lb. box)
- 2 Tablespoon unsalted butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup red or green bell peppers, seeded and diced
- 1/2 cup onion, diced
- 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
Preparation
Step 1
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 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 12 x 10", then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry, fill with half the egg mixture. Cut "wings" left and right of eggs on pastry, and bring the ends up and braid them across the top of the eggs. Repeat with remaining pastry--MAKES 2. Lift parchment and strudels onto baking sheet.
Combine remaining egg and water; brush over the top of the strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.