Grandma Bernice's Polish Easter Delight
A cherished family recipe passed down through generations, Grandma Bernice's Polish Easter Delight is a heartwarming dish traditionally prepared on Easter morning. With a perfect blend of smoked and fresh kielbasa, succulent cured ham, and vibrant hard-boiled eggs, this meal celebrates the spirit of Easter with every bite. Served alongside creamy rye swirl bread and zesty prepared horseradish, this dish truly embodies the richness of Polish culinary heritage. A separate eggless version can be made for those with allergies, offering the same delightful flavors. Perfect for family gatherings, this recipe is not just a meal—it's a delicious way to honor cherished family traditions.
6
Servings
300
Calories
6
Ingredients
Ingredients
Smoked kielbasa
1 lb (Sliced diagonally into 1/4-inch pieces)
Fresh kielbasa
1 lb (Sliced diagonally into 1/4-inch pieces)
Good-quality cured ham
1 lb (Sliced into 1/4-inch thick pieces)
Hard-boiled eggs
6 (Peeled and sliced as desired)
Fresh horseradish root
1 (Peeled and thinly sliced)
Vegetable oil
As needed (For cooking)
Instructions
1
Begin the day before your Easter brunch. In a large pot, simmer the smoked and fresh kielbasa in water over low heat until cooked through. Once done, let them cool slightly, peel off the casings if desired, and slice them diagonally into 1/4-inch pieces. If using a cured ham, bake it as per package instructions, ensuring to cool and slice it into 1/4-inch thick pieces while removing any hard rind. Place all prepared meats in a covered container and refrigerate overnight.
2
On Easter morning, start by peeling and slicing the previously boiled eggs into quarters or your desired shape. For the fresh horseradish, use a vegetable peeler to remove the skin, then thinly slice it into manageable pieces using the peeler.
3
In a large electric skillet, heat a modest amount of vegetable oil over medium heat until hot. Once the skillet is ready, add the sliced kielbasa and thinly sliced horseradish. Allow them to lightly brown, using a spatula to turn them as needed to achieve an even color.
4
After the kielbasa is browned, gently fold in the sliced ham and boiled eggs. Cook the mixture until the ham and eggs are heated through, stirring occasionally for an even distribution. You can adjust the browning preference to your liking: less brown will yield a moister dish, while more browning will lead to a dryer texture.
Nutrition Information
20g
Fat
3.3g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma Bernice's Polish Easter Delight?
It is a traditional Polish family recipe featuring a blend of smoked and fresh kielbasa, cured ham, and hard-boiled eggs, typically served on Easter morning.
How many servings does this recipe make?
The recipe is designed to serve 6 people.
What are the primary meat ingredients?
The dish requires 1 lb of smoked kielbasa, 1 lb of fresh kielbasa, and 1 lb of good-quality cured ham.
How should the kielbasa be prepared?
Both smoked and fresh kielbasa should be simmered in water, peeled if desired, and then sliced diagonally into 1/4-inch pieces.
Can I prepare the ingredients in advance?
Yes, the recipe recommends preparing the meats the day before your Easter brunch and refrigerating them overnight.
How many eggs are needed for this recipe?
The recipe calls for 6 hard-boiled eggs.
What type of horseradish is used in the cooking process?
One fresh horseradish root is used, peeled and thinly sliced.
What is the best way to slice the fresh horseradish?
The recipe suggests using a vegetable peeler to remove the skin and then to create thin slices.
What equipment is recommended for final cooking?
A large electric skillet is used to heat and brown the ingredients.
What kind of oil should be used for frying?
Vegetable oil is used as needed for cooking the mixture.
When should the horseradish be added to the skillet?
The thinly sliced horseradish should be added to the hot skillet along with the kielbasa.
How do I adjust the texture of the dish?
For a moister dish, brown the meats less; for a dryer texture, increase the browning time.
How many calories are in one serving?
There are 300 calories per serving.
What is the protein content per serving?
Each serving contains 25g of protein.
How much fat is in this recipe?
There is 20g of fat per serving.
What is the carbohydrate count for this dish?
The dish contains 3.3g of carbohydrates per serving.
Is there an eggless version available?
Yes, a separate eggless version can be made for those with allergies by simply omitting the hard-boiled eggs.
What should be served alongside this Polish Easter dish?
It is traditionally served with creamy rye swirl bread and zesty prepared horseradish.
How thick should the ham be sliced?
The cured ham should be sliced into 1/4-inch thick pieces.
Does the recipe require salt?
Specific salt amounts are not listed, as the meats (kielbasa and ham) are naturally seasoned and cured.
What is the first step on Easter morning?
The first step is peeling and slicing the hard-boiled eggs and the fresh horseradish root.
What heat setting should be used on the skillet?
The skillet should be set to medium heat.
How are the eggs added to the dish?
The eggs are gently folded into the mixture after the kielbasa and horseradish have been browned.
How long should the fresh kielbasa simmer?
It should simmer over low heat until it is cooked through.
Should the ham be baked?
If using a cured ham, it should be baked according to the package instructions before slicing.
Are there any fibers or sugars in this recipe?
The nutritional information lists fiber and sugar as null.
Is this recipe suitable for a brunch?
Yes, it is specifically tagged as an Easter breakfast and brunch dish.
What is the significance of this recipe?
It is a cherished family tradition passed down through generations to honor Polish culinary heritage.
How many total ingredients are used?
There are 6 main ingredients: smoked kielbasa, fresh kielbasa, ham, eggs, horseradish root, and vegetable oil.
What is the recommended shape for the egg slices?
The recipe suggests slicing them into quarters or any shape you prefer.