Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, corned beef and mashed potato croissant pockets. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Rich and creamy mashed potatoes, blended with minced corned beef and fried to a crisp, are a perfect hearty breakfast on their own, and even better. Put the potatoes in a large pot and cover with water. Add a large pinch of salt and bring to boil.
Corned Beef and Mashed Potato Croissant Pockets is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Corned Beef and Mashed Potato Croissant Pockets is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook corned beef and mashed potato croissant pockets using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Corned Beef and Mashed Potato Croissant Pockets:
- Take 1 packages refrigerated crescent rolls
- Take 3 cup cooked corned beef, chopped into small pieces
- Prepare 2 cup mashed potatoes
- Get 1 egg, beaten
- Make ready 1 tbsp garlic powder
- Prepare 1 tbsp dried parsley flakes
- Get 1/4 tsp salt & pepper
Season with salt, pepper and ground cloves. Divide the corned beef-potato mash among plates and top with fried eggs, herring and pickles. Leftover corned beef, mashed potatoes get post-St. Patrick's Day upgrade in an easy Irish Benedict.
Steps to make Corned Beef and Mashed Potato Croissant Pockets:
- Preheat oven to 375°.
- Unroll dough and cut out 6 equal squares from dough.
- Add salt & pepper to mashed potatoes and set aside.
- Fill one end of the dough with 2 or 3 tablespoons of corned beef and 2 or 3 tablespoons of mashed potatoes on top of that.
- Fold dough over the filling and pinch and tuck together the edges to form a pocket.
- Brush beaten egg over each pocket and sprinkle with garlic powder and dried parsley flakes.
- Bake for 10 to 12 minutes or until tops are golden browned. Cool and enjoy!
These little patties of leftover mashed potatoes and cabbage are a perfect foil for eggs. They can also be a wonderful light lunch with a salad, or a side dish for just. I used a reviewers recommendation to use mashed potato instead, but found the results more conducive to a casserole. Boil potatoes and fix like mashed potatoes using the butter and milk – at the last mash the can of corned beef into the potatoes – serve hot These fried potato balls are mashed with corned beef. Perfect for anyone who loves this breakfast ulam!
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