Braided Holiday Brunch Loaf
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 60
- 1/4 stick (2 tablespoons) 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 ounces cream cheese, cut into small pieces
- 1/2 cup shredded mild cheddar or Monterey Jack cheese
- 1 egg white
- 1 teaspoon 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 degrees. 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.
Trim pastry by cutting off the top corners and cutting 6-7 angled strips, each 1-inch wide by 2 1/2-inches long (see photos in the original article link in the recipe intro). Spoon half of the egg mixture into the center then fold the bottom flap up and over the filling. Braid by folding the strips alternately towards the center, overlapping them as you go. Brush with egg wash.
Repeat the process with the other pastry sheet, then bake 25-30 minutes, or until browned.