1 box (1.1-lb.) frozen puff pastry dough

2 Tbsp. unsalted butter

1 cup frozen cubed hash brown potatoes

1/2 cup each red and green bell peppers, seeded, diced

1/2 cup onion, diced

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 cheese, shredded

Preheat the oven to 400*F.

Thaw pastry as per pkg. directions, about 30 minutes.

Melt butter in a large nonstick skillet over medium-high heat.  Add potatoes and sauté 5 minutes.  Stir in bell pepper and onion, sauté 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 to taste, off heat, stir in cream cheese and juice until blended.  Refrigerate eggs while working with the pastry.

Unfold a pastry sheet on a work surface that,s been lightly dusted with flour.  Roll pastry lengthwise to 12X10", then transfer to a piece parchment paper cut to fit a baking sheet.  Trim pastry, fill with half egg mixture and braid.  Repeat with remaining pastry and egg filling.  Lift parchment and strudels onto baking sheet.

Combine the remaining egg and water, brush over top of strudels.  Sprinkle with cheese and bake 20 to 30 minutes, or until golden brown.  Let cool 5 minutes before slicing.

NOTE:  Strudels can be assembled head of time, even the night before, for that reason a little orange juice is added to the eggs.  The vitamin C helps to preserve their color.

Working with puff pastry is easier than you might think.  And don't let the braiding make you nervous.  When the pastry puffs during baking, nobody will know whether or not they're perfect.