1 box puff pastry dough (1.1 lb)
2 Tbsp unsalted butter
1 cup frozen cubed hash brown potatoes
1 cup red or green bell peppers, seeded, diced
1/2 cup onion
1 cup smoked ham, diced
11 eggs
2 Tbsp minced fresh chives
4 oz cream cheese, softened
2 Tbsp orange juice
1 egg
1 Tbsp water
2 Tbsp Parmesan shredded (can use finely shredded cheddar if preferred)
Preheat over to 400 degrees.
THAW pastry according to package directions, about 30 minutes.
MELT butter in a large nonstick skillet over med/high heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.
WHISK eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper. Take off heat and stir in cream cheese and juice until blended. Refrigerate eggs while rolling pastry.
UNFOLD a pastry sheet on a work surface that has been lightly dusted with flour. Roll pastry to 12"x10", then transfer to a piece of parchment cut to fit a baking sheet and cut off top corners and notch bottom of pastry to create end flaps.
FILL half of the egg mixture down the center; cut strips on both sides at 45 degree angle, about 1" to 1 1/4" wide. Then fold bottom up and top down and braid across, alternating sides as you move down.
Repeat with remaining pastry and egg filling. Transfer parchment and strudels to baking sheets.
COMBINE the remaining egg and water; brush over top of strudels and sprinkle with cheese. At this point the strudels may be wrapped in plastic and chilled overnight.
BAKE strudels for 20-30 minutes, or until golden.
LET cool 5 minutes before slicing.
