1 box puff pastry dough (1.1 lb.)
2 T unsalted butter
1 cup frozen hash brown potatoes
1 c red and green bell peppers, seeded, diced
½ c onion, diced
1 c smoked ham, diced
2 T. minced fresh chives
4 oz. cream cheese, softened
2 T. orange juice
1 T. water
2 T. Parmesan cheese, shredded
Pre-heat oven to 400°F. Thaw pastry according top package directions.
Melt butter in large skillet over medium heat. Add potatoes and sauté 5 minutes. Stir in peppers and onions; sauté 3 minutes, add ham.
Whisk eggs and chives. Add them to the pan and scramble just until set. Season with salt and pepper; take off heat, stir in cream cheese and juice until blended.
Unfold one pastry on a lightly floured work surface. Roll to 12 X 10 inches. Place onto baking paper that will fit a baking sheet.Fill with half the egg mixture, and braid. Repeat with remaining pastry and egg filling. Transfer baking paper and strudel to baking sheet trays.
Combine the remaining egg and water; brush it over the top of the strudels and sprinkle with cheese (at this point strudels may be wrapped in plastic and chilled overnight.)
Bake 20-30 minutes; or until golden.
Let cool 5 minutes before slicing.