My partner is Irish and has a distinct affinity for corned beef and potatoes. I wanted something that I could serve for breakfast that wasn’t just hash on a plate with a biscuit and eggs. The idea for this dish came to me one evening in the grocery, where I wound up hunting down the individual ingredients for availability.
Corned Beef Hash Quiche Tarts
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 tarts
1 15oz can corned beef hash
1 can crescent roll dough, large
8 tsp heavy whipping cream
8 oz Swiss cheese, shredded
baking spray or olive oil
Preheat oven to temperature required for the crescent roll dough. If using a toaster oven, increase heat according to your experienced usage. (My toaster oven requires a 50 degree increase.)
Spray insides of cups on a standard 12 cup muffin tin. Adjust size of tray for your oven or for larger individual cups.
In a bowl, whisk together eggs and cream until you have a uniform color and consistency. You should have some froth appearing.
Open crescent roll dough and roll out on a glass board. Do not use flour. Separate dough in pairs, making long strips of 2 triangles each. Pinch seams shut. Cut each strip into three relatively equal squares.
Place one square of dough into each individual cup and pat with fingertips to ensure that the bottom of the cup is covered. You may push some of the dough gently up the sides if desired.
Place one tablespoon of hash into each cup, spreading it out to roughly cover the bottom of the dough.
Place a hefty tablespoon of Swiss cheese into each cup. Make sure to tuck in any stray strand so that they are contained and will not melt onto the pan and make a mess.
Whisk egg mixture again lightly to reverse any separation. Pour egg mixture in a thin stream into each cup, making sure to cover all the cheese with at least a thin layer of liquid. Do not over fill (as shown in photo). Leave about a quarter of an inch space in the cup above the level of the egg. The egg mixture will rise like a muffin, creating a lovely dome top that may spill over onto the connective tray.
Place tray into the preheated oven and cook for the time directed on the package of dough.
When ready, remove from oven and allow to rest for 5 minutes. Use a spatula or other plastic implement to loosen he sides for easy removal.
Serve with a spot of sour cream on top, or a sprinkle of cheese. You might also accompany with these Crock Pot German Style Potatoes, the recipe for which is coming up next week.
As with most of my recipes, there are plenty of variations that may be used. Add a bit of garlic or salt to the eggs. Dice and toss in some bell pepper for a bit of color. Top with bacon. Be creative and combine flavor that please your taste buds. A sprinkle of parsley flakes on top before baking will help to differentiate any tarts with additional or customized ingredients.
— Ann Cathey