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

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

Prep Time: 20 min.
Cook Time: 30 min.
Bake Time: 15 min.

4 cups Swanson Chicken Stock
2 medium red potatoes, cut into cubes (about 2 cups)
1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells
2 tbsp. 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 lb. cooked corned beef, cut into cubes
2 tbsp. minced fresh parsley or fines herbes
1 tbsp. white vinegar
6 eggs
1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
1 cup heavy cream

Heat the oven to 400°F.

Heat the stock 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.

Bake, cool and remove the "tops" of the pastry shells according to the package directions.

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.

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

Pour water into a 12-inch skillet until it's about 2 inches deep. Stir in the vinegar. Heat over high heat to a boil. Crack the eggs and add to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness. Remove the eggs from the skillet with a slotted spoon and keep warm.

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

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

Serves 6.

Easy Substitution Tip: Use leftover turkey or roast beef for corned beef