Roast Beef Hash Breakfast Empanadas

Breakfast empanadas are perfect for brunch or made ahead to freeze for those lazy mornings. Hormel® Mary Kitchen® Roast Beef Hash is the star of this breakfast empanada along with eggs and other delectable ingredients.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 193 Calories

Ingredients

• 2 eggs
• 2 tablespoons water
• 2 roma (plum) tomatoes, chopped
• fresh ground black pepper to taste
• 1 cup diced white onion
• ⅓ cup chopped cilantro
• 1 tablespoon chili garlic sauce
• 1 (15 ounce) can HORMEL® Mary Kitchen® Roast Beef Hash
• 5 large eggs, lightly beaten
• 15 frozen empanada wrappers, thawed
• ½ (8 ounce) jar picante sauce

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Heat non-stick skillet over medium-high heat. Add roast beef hash, onions, and chili garlic sauce; cook and stir to break up the hash and until onions soften, 4 to 5 minutes. Pour in 5 beaten eggs and cook, stirring constantly, until eggs just begin to set but are still very loose. Remove skillet from heat. Stir in cilantro and tomatoes.

Step 3

Lightly flour a work surface. Roll out each empanada wrapper into a 6-inch circle. Scoop 1/3 cup hash filling onto center of each wrapper. Fold each wrapper in half to enclose the filling; crimp edges with times of a fork to seal. Cut 2 half-inch slits on top of each empanada. Transfer to prepared baking sheet.

Step 4

Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.

Step 5

Bake in preheated oven on middle rack until golden brown, about 20 minutes. Serve with picante sauce for dipping.