These are a great brunch dish for when you’re having a group over. Prepare the day before and serve hot from the once your guests have arrived. Simply delicious and stress free!
- 1 box frozen puff pastry dough, thawed
- 2 tablespoons unsalted butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup red or green bell peppers, seeded, diced
- ½ cup diced onion
- 1 cup diced smoked ham
- 11 eggs
- 2 tablespoons minced fresh chives
- salt, freshly ground pepper, to taste
- 4 oz. cream cheese, softened
- 1 tablespoons orange juice
- 1 egg
- 1 tablespoon water
- 2 tablespoons shredded parmesan cheese
- favorite salsa (optional)
- Preheat oven to 400 degrees. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; sauté 3 minutes, then add ham.
- Whisk 11 eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper, to taste. Turn off heat and stir in cream cheese and juice until blended (the juice will help preserve the color). Refrigerate eggs while working with the pastry.
Unfold a pastry sheet on a lightly floured work surface. Roll pastry lengthwise to 12×10-inches, then transfer to a piece of parchment paper cut to fit a baking sheet. Trim pastry, leaving a 1-inch border on the top and bottom. With the short side toward you, cut off top corners and notch bottom to create a flap. Repeat with second pastry sheet. Spoon half of the egg mixture down the center of each pastry sheet.
- Cut 45-degree angle strips in pastry on both sides of the filling; fold up the flaps on both ends then alternately fold strips over filling to braid. Lift paper and strudels onto baking sheets. Whisk the remaining egg with water; brush over the tops of the strudels. Sprinkle with cheese and bake 20–30 minutes, or until golden. Let cool 5 minutes before slicing. If desired, serve with your favorite salsa on the side.
Assemble the night before:
These strudels can be assembled, covered with plastic wrap, and refrigerated unbaked overnight or frozen unbaked up to one month. Let frozen strudels stand at room temperature for 30 minutes before baking. Don’t let the braiding make you nervous. When the pastry puffs during baking, nobody will know whether or not the braids are perfect.
Source: Cuisine at Home.