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.
