Preheat oven to 400. Prepare a baking sheet with parchment paper
In a skillet, cook hash browns according to package directions. Remove from the heat to cool.
Mix in diced egg.
While your potato mixture is cooling, on a lightly floured surface, roll each crust into a 15 inch circle. Cut with a floured 3-inch round biscuit cutter. Repeat using all scraps of dough.
Place about 1 teaspoon filling on 1 half of each circle leaving a border around the circumference. Moisten edges with water.
Fold crust over filling. Press edges to close. Seal with the tongs of a fork.
Transfer to the prepared baking sheet. Brush each empanada with egg wash. Bake until golden brown, 12-15 minutes. Remove to wire racks.
Serve with salsa. Store empanadas in an airtight container in the refrigerator for 5 days. Freeze in an airtight container for up to 3 months.
