Shelly's Recipe

BRAIDED HOLIDAY BRUNCH LOAF

Category: Breakfast and Brunch

2 tbsp unsalted butter
1 russet potato, peeled and cut into 1/2 inch cubes
1 small yellow onion, finely chopped
1 red bell pepper, seeded and diced into 1/4 inch pieces
4 strips cooked bacon or ham, chopped
1 dozen eggs
2 scallions, finely chopped
8 oz cream cheese, cut into small pieces
1/2 cup shredded mild cheddar or Monterey Jack cheese
1 egg white
1 tsp water
Flour for surfaces
2 sheets frozen puff pastry, defrosted

In a large saute pan over medium high heat, melt butter and cook potato cubes 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion becomes translucent, flipping ingredients with a spatula occasionally, being careful not to break up potato. Add bacon. Lower heat to medium.

In a medium bowl, whisk together eggs and scallions. Add to saute pan. Fold in cream cheese and cheddar and scramble gently until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).

Heat oven to 375. In a small bowl, whisk together egg white and water. On a lightly floured work surface, roll one sheet of puff pastry into a 10 by 12 inch rectangle. Place on a baking sheet lined with parchment or Silpat.

Place half of egg mixture into center of pastry and braid. Brush with egg wash. Repeat with other pastry sheet. Bake 25 to 30 minutes, or until browned