Comforting, homey food—with a few neat twists—is a great way to entertain weekend guests.
Nothing lifts our spirits or says “we’re glad you’re here” as easily and quickly as a full on brunch with its homey and familiar flavors.
We start with an invigorating fruit or vegetable drink that’s just a little bit zingy, like the Southwestern Bloody Mary, which is good with or without the vodka. (Not everyone, we know, is ready for something that strong in the morning.) Our favorite entrée is a hearty hash crowned with an egg. Skillet-crusted potatoes meet their highest brunch destiny in a good hash, and the salmon version is a bit more elegant than corned beef or ham. Biscuits, of course, are a must. And finally, a dessert of gently sweetened and spiced broiled grapefruit rounds out the menu.
Use a heavy-duty pan for well-browned hash. A well-seasoned cast-iron skillet is our pan of choice here. If you don’t have one, use the best heavy-based pan you can find. We like to use a medium- to low-starch potato, like Yukon Gold, because it will hold its shape better as the hash cooks and you move it around the skillet. For even cooking and the best consistency, cut the ingredients into pieces of about the same size.
As for the biscuits, the dough will be sticky and shaggy, and you may be tempted to knead it a few extra seconds. Don’t—it’s important to stop kneading as soon as the dough comes together, as overhandling it will make the biscuits less tender.