Easy Polish Easter Babka Babka Wielkanocna Recipes

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POLISH EASTER BREAKFAST



Polish Easter Breakfast image

Grandma Bernice created this recipe over 50 years ago for Easter breakfast and made it every Easter morning in a large electric skillet. My dad carries on Grandma's tradition today, preparing this dish every Easter Sunday for our family. A separate batch without eggs is made for those with allergies and it is equally delicious. Recipe quantities are a guideline; allow 1/2 lb meat per person for extras. We serve this with rye swirl bread, butter, and prepared horseradish on the side. *Fresh kielbasa can be found at good meat markets.

Provided by cookwithlove

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb smoked kielbasa
1 lb fresh kielbasa
1 lb good-quality cured ham
6 hard-boiled eggs
1 fresh horseradish root
vegetable oil

Steps:

  • The day before brunch: Simmer kielbasa until cooked through; cool. Peel casings if desired and slice diagonally into 1/4" pieces. Bake ham if needed; cool and slice to 1/4" thickness, removing hard rind. Refrigerate prepared meats in covered container until Easter morning.
  • Easter morning: Peel and slice boiled eggs. Peel horseradish root with a vegetable peeler and thinly slice, using peeler.
  • Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.
  • Add ham and eggs to skillet when kielbasa is lightly browned. Cook until ham and eggs are heated through or until as brown as desired. Less browned will yield a more moist result, more browned will be dryer.

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