Name: Red Potato Corned Beef Hash
Prep time: 35 min
Cook time: 30 min
Ingredients: 4 cup 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 tablespoon 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 tablespoon 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

Red Potato Corned Beef Hash

By: Campbell's Kitchen

This Red Potato Corned Beef Hash is 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. Few corned beef hash recipes look as terrific as this one from Campbell's Kitchen, and this dish tastes just as good as it looks!

Notes

Easy Substitution Tip:

Use leftover cooked turkey or roast beef for the corned beef.

For more great party menu ideas, check out the recipe collection page from Campbell's here.

Serves6

Preparation Time35 min

Cooking Time30 min

Ingredients

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

Instructions

Preheat the oven to 400 degrees F.
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.
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.
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.
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.
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.