Easter Brunch: Sunrise Mimosas and Smoked Salmon Hash

Next Sunday is the Easter holiday for the Christian calendar.  Traditionally it’s a season of new clothes and shoes, big hats, tulips along Park Avenue in New York, and baskets filled with candy.  In our family, as to be expected, there are also a few very specific food-related memories of the season.

 

While visiting family in the Midwest a couple of months ago, I’m not quite sure how the topic got started, but my sisters and I talked about the subject of Easter Sundays gone by and the presents from the Easter Bunny.  Again, this link between food and holidays is very strong, as we discussed those malted milk ball eggs (cleverly disguised as gumballs), green plastic Easter grass stuck to the bottom of the jelly beans, and why we never seem to get the candy we really like (Pez^® = good; marshmallow anything = bad).

 

This year’s Easter Brunch Menu can be a good start to putting all the awful candy memories to rest.  As with the other recipes I’ve posted, part of this can be prepared in advance (even the night before), to save time the day of the event.  Click "Read More" to see the recipes after the jump.

 Easter Brunch Menu

Sunrise Mimosa

Smoked Salmon Hash w/ Eggs

Side Salad or Greens

Your favorite chocolate dessert

Sunrise Mimosas – Serve these as your guests arrive to start off the brunch  

Prep Time:  5 minutes

Assembly:

1/3 cup champagne or dry sparkling wine, chilled

OR 1/3 cup sparkling water (option for a non-alcoholic version)

1/3 cup freshly-squeezed orange juice, per person

blood orange juice to top off

 

In fluted glasses, fill glass 1/3 the way with champagne/sparkling wine/water, 1/3 with freshly-squeezed orange juice, and the rest with blood orange juice.  The sweet-tart flavor of the blood oranges (and their deeper color) will add the sunrise touch.

 

 Smoked Salmon Hash

 

Prep Time:  60 minutes, including time to peel potatoes

 

Serves: 4 adults comfortably, allowing 2/3 to 1/2 cup of mixture and one slice smoked salmon per person

 

Assembly:

 

3 large Yukon Gold potatoes, peeled

1 cup yellow onion, chopped

2 Tbsp butter

2 Tbsp olive oil

1 tsp salt

1/2 tsp black pepper

2 Tbsp fresh dill, chopped (or 1Tbsp dried)

1/4 cup heavy cream

4 slices smoked salmon, chopped

2 slices smoked salmon, cut into slivers

1 Egg per person, poached or scrambled 

 

Poached or Scrambled Eggs, according to your favorite recipe (eggs can be prepared while potatoes are in their last stage of cooking, after adding the seasonings and cream).

 

Dice potatoes into 1/4-1/2-inch chunks (precision isn’t necessary as they will be smashed later).  Put potatoes in saucepan and cover with water; bring to a boil.  Let cook for 10-15 minutes or until potatoes are tender (a knife inserted into them breaks them apart). 

 

Remove pan with potatoes from heat and drain out water.  Return potatoes to pan.  The residual heat will draw out any remaining water.  With a wooden spoon, smash potatoes until they are in small pieces with some resembling mashed potatoes.  Make more or less lumpy depending upon your preference.

 

Melt butter in non-stick skillet (key as this will allow you to get the potatoes crispy without burning them), at least 10-inches wide, over low heat and add olive oil.  Swish together to blend.  Add onion and cook for 3-5 minutes over medium to low heat, until onions are soft and translucent. 

 

Add potatoes and cook for about 10 minutes, stirring to keep potatoes from sticking to the bottom of the pan and to mix them together with the onions.  At this point, for those who prefer more a crispy to creamy consistency, cook the potatoes for 5 or so more minutes, keeping in mind not to allow them to burn.

 

Season potatoes with salt, pepper, and dill.  Stir to incorporate thoroughly.  Keep in mind that the salmon may also add more salt to the finished dish.  Add heavy cream and stir again.  Cook for 1-2 minutes more to meld flavors.  At this point, the mixture may be prepared in advance*.  At the last minute, with the heat turned off, stir in chopped smoked salmon.

 

To serve:

Make scrambled or poached eggs according to your favorite recipe.  Place a mound of the potato mixture on a plate.  Garnish with slivers of sliced smoked salmon.  Place poached egg or scrambled eggs on top or to the side of potatoes and salmon.  Add an extra sprinkle of dill, if wanted.

 

Your Favorite Chocolate Dessert

 

As chocolate is usually what I give up for Lent, breaking this fast is part of my Easter tradition.  For you, it might be different.  So, dessert following this brunch could be anything sweet. 

 

You could surreptitiously try to sneak some jelly beans from your child/ren’s basket(s) – careful to pick off the Easter grass before you stick them in your mouth, and there’s always ice cream sundaes using the crushed, dreaded malted milk balls as a topping.  

 

*Kitchen Witch Tip

 

After the heavy cream has been added and the mixture cooked to incorporate it, the potatoes can be cooled and stored in the refrigerator.  This is the thing to do to get a head start on a Sunday brunch.  Then, shortly before the guests arrive, reheat the potatoes (adjusting the seasoning as needed), make the eggs and the mimosas, and get the table ready.

 

Buon appetito!