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.
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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