Viral Dish! Corned Beef Hash And Egg Pastry Squares :: Good Recipes

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Corned Beef Hash & Egg Pastry Squares

"A twist on a conventional hash and eggs served on a flaky puff pastry square."

Ingredients :

• 1 sheet frozen puff pastry
• 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
• 1 cup shredded Swiss cheese, divided
• 4 large eggs
• salt and pepper to taste
• 2 chopped inexperienced onions
• Sriracha hot chili sauce (non-obligatory)

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H10M

• Thaw puff pastry sheet at room temperature till practicable however still bloodless, about half-hour.
• Preheat oven to 400 stages F (200 ranges C). Line a baking sheet with parchment paper.
• Heat a big skillet over medium excessive heat. Add corned red meat hash. Cook and stir, breaking down larger portions, till fats is rendered and hash is beginning to crisp up, about 15 minutes. And spread out. Transfer to a paper towel lined plate.
• Unroll puff pastry onto a 2nd sheet of parchment paper lightly dusted with flour. Roll out to a (11x11-inch) rectangular. Cut into four square (5 1/2 x 5 1/2-inch) portions.
• Place squares on organized baking sheet making sure they do no longer contact. Prick the center of each square numerous instances with a fork. Bake in preheated oven 10 minutes. Pastry can have puffed within the middle. Gently press down the middle of each pastry leaving a small puffed border around the rims.
• Divide corned pork many of the pastry squares leaving a half of-inch border. Top with 1/four cup of Swiss cheese. Arrange toppings to create a slight properly inside the center for the eggs.
• Carefully crack an egg into the center of each rectangular. Sprinkle with salt and pepper.
• Bake until eggs are cooked to your desire, about 12 to fifteen minutes.
• Serve topped with chopped inexperienced onions and a drizzle of sriracha sauce.

Notes :

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