Red Potato-Corned Beef Hash and Eggs in Puff Pastry Shells

Campbell's Red Potato-Corned Beef Hash and Eggs in Puff Pastry Shells Recipe

This elegant recipe makes the perfect dish to make your guests feel welcome and special.  It takes a little more time than a quick batch of scrambled eggs, but it's worth every minute...the results look terrific and taste even better.

At a glance

Prep

35 min.

Total

1 hr. 5 min.

Serves

6

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

  • Campbell's® Condensed Cheddar Cheese Soup

    Campbell's® Condensed Cheddar Cheese Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 medium red potatoes, cut into cubes (about 2 cups)
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
2 tablespoons vegetable oil
1 large green pepper or red pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1/2 pound cooked corned beef, cut into cubes
2 tablespoons minced fresh parsley or fines herbes
1 tablespoon white vinegar
6 eggs
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 cup heavy cream

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the potatoes. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander.

  • 3

    Heat the oil in a 10-inch skillet over medium heat. Add the pepper, onion and celery. Cook for 10 minutes or until the vegetables are tender, stirring occasionally.

  • 4

    Stir the potatoes and corned beef in the skillet. Increase the heat to medium-high. Cook and stir for 5 minutes.  Stir in the parsley.

  • 5

    Pour water into a 12-inch deep-sided skillet to 2 inches deep and heat to a simmer.  Do not boil.  Stir in the vinegar. Crack 1 egg into a cup and pour it gently into the water.  Repeat with the remaining eggs.  Gently push the egg whites closer to the yolks.  Turn off the heat and cover the skillet.  Let stand for 4 minutes or until the egg whites are set.  Remove the eggs from the skillet with a slotted spoon and drain on paper towels.  Cover and keep warm.

  • 6

    Heat the soup and cream in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

  • 7

    Spoon the potato mixture into the pastry shells. Top each with 1 egg. Spoon the soup mixture over the eggs. Serve immediately.

Full Screen View

Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Easy Substitution Tip: Use leftover cooked turkey or roast beef for the corned beef.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27362