Recipe by cookwithlove
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.
Top Review by Corey J
We have a variation on this recipe that we have on Easter for supper. Now I know that the spelling is incorrect, but we call it meshanine. In it are ham, veal, kielbasa, eggs, horseradish and vinegar. Served cold. Wanting to know more about it, I contacted an author who wrote a couple of books about Polish foods, one specifically about Polish holiday dishes. He said that meshanine is a Polish word that basically means a collection of things all put together. The ingredients I listed above are all parts of a traditional Polish Easter supper that he called a cold supper. He had never heard of such a dish, but that it might be specific to a certain region, village or even a family. That somewhere along the line, someone had the idea to throw all the things in the cold supper into one big bowl. Or maybe they had a little of all the ingredients left over and just threw them in a bowl and realized that it was pretty good all mixed together. Anyone else have this dish on Easter?
- 1 lb smoked kielbasa
- 1 lb fresh kielbasa
- 1 lb good-quality cured ham
- 6 hard-boiled eggs
- 1 fresh horseradish root
- vegetable oil
Directions See How It's Made
- 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.