2 sheets puff pastry (or I usually use the refrigerated 2pk pie crusts in a box)
2 tablespoons butter
1 cup frozen cubed or shredded hash brown potatoes
1 cup diced green and red bell peppers
1/2 cup diced onion
1 cup cubed ham
2 tbsp minced fresh chives
4 ounces cream cheese
2 tablespoons orange juice
1 tablespoon water
2 tablespoons parmesan cheese
Cheese for topping
Preheat oven to 400°F.
Thaw pastry (if using) according to package directions, about 30 minutes or just get the pie crusts out and ready if using these!!
Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
Stir in bell peppers and onion; sauté 3 minutes then add cubed ham.
Add eggs, chives, cream cheese, and orange juice in a bowl, blend well.
Add egg mixture to the pan and scramble till set.
Season with salt and pepper to taste.
Refrigerate eggs while working with puff pastry.
Unfold a pastry sheet (or pie crust) on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle. Add optional cheese on top of mixture now.
Fold up the flaps at both ends, then braid the strips across the filling.
Lift parchment and strudels onto baking sheets.
Combine the one solo remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
Let cool 5 minutes before slicing. EnJOY!