Corned Beef Hash and Egg Pastries
Recipe - Dearborn Market
Corned Beef Hash and Egg Pastries
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 package Bowl & Basket puff pastry, thawed in the refrigerator
1 can Bowl & Basket corned beef hash
9 Bowl & Basket eggs
Salt, to taste
Pepper, to taste
Fresh chives, for serving
Directions
- Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
- Brown corned beef hash in a large skillet over medium-high heat. Remove from heat and set aside to cool slightly.
- Unwrap each of the puff pastry sheets on a lightly floured surface. Cut the puff pastry sheets into quarters (you should have 8 total squares) and place four on each of the prepared baking sheets. Prick the center of each of the puff pastry squares with a fork and brush the pastry with an egg wash made from 1 egg + 1 tsp of water. Place in a preheated oven and bake for 10-15 minutes or until just beginning to brown. Remove from oven and gently use the back of a spoon to make an indent in the center of each puff pastry square.
- Sprinkle the cooked corned beef hash around the outer edges of the indent, leaving a hole in the center for the egg.
- Gently crack 1 egg into the center of each of the puff pastry squares.
- Return baking sheets to the oven and cook for another 12-14 minutes or until the eggs are just set and the pastry has become golden brown.
- Remove from oven, top with chives and salt and pepper, and serve immediately.
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Nathan's Famous Beef Franks in Puff Pastry, 6.25 oz
$5.69$0.91/oz
Hormel Mary Kitchen Homestyle Corned Beef Hash, 14 oz
$4.49$0.32/oz
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
Morton McCormick Iodized Salt & Pepper, Shaker Set
$2.59$0.49/oz
McCormick Pure Ground Black Pepper, 1.5 oz
$2.49$1.66/oz
Wholesome Pantry Organic Herbs Chives, 0.66 oz
$1.99$3.02/oz
Directions
- Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
- Brown corned beef hash in a large skillet over medium-high heat. Remove from heat and set aside to cool slightly.
- Unwrap each of the puff pastry sheets on a lightly floured surface. Cut the puff pastry sheets into quarters (you should have 8 total squares) and place four on each of the prepared baking sheets. Prick the center of each of the puff pastry squares with a fork and brush the pastry with an egg wash made from 1 egg + 1 tsp of water. Place in a preheated oven and bake for 10-15 minutes or until just beginning to brown. Remove from oven and gently use the back of a spoon to make an indent in the center of each puff pastry square.
- Sprinkle the cooked corned beef hash around the outer edges of the indent, leaving a hole in the center for the egg.
- Gently crack 1 egg into the center of each of the puff pastry squares.
- Return baking sheets to the oven and cook for another 12-14 minutes or until the eggs are just set and the pastry has become golden brown.
- Remove from oven, top with chives and salt and pepper, and serve immediately.