Mother’s Day Brunch at Daisy’s

I decided to make this month’s exclusive recipe (I try to provide one every month) a Conchita favorite. While the idea of brunch is not one that I was familiar with, while growing up, it certainly caught up with me once I had children of my own. Serving brunch for Mami leaves us free to all go out for dinner as a family , and I managed to combine one of my favorite breakfast/brunch foods, hash, and interpret it for Mami’s palate. What I came up with was a Crab/Maduro/Longaniza Hash served with Poached Eggs, accompanied by a light green salad it makes a lovely, delicious meal that includes all of my Mami’s favorite flavors, crab, sweet plantain, and Dominican longaniza (chorizo works really well in this recipe, but has a much more assertive flavor than the longaniza). If you cannot find longaniza, use an Italian sausage ring, or breakfast sausage., First, lets start with the ingredients:

1 1/2 cup longaniza (about 7 ounces)

1 pound crab meat
1/4 cup water
1 tablespoon canola oil
1/2 sweet red bell pepper, medium dice
1/2 large Spanish onion, medium dice
1 scallion, sliced thin
2 teaspoons olive oil
1 large red wax potato, medium dice
1 ripe plantain , medium dice
1 beaten egg
1 tablespoon prepared mustard
2 tablespoons flour
salt and fresh ground pepper
1-1 1/2 teasponns canola oil
1 tablespoon unsweetened butter, cut into bits

I start the longaniza in a pan with the water and canola oil, cooking over medium high heat until the water evaporates and the sausage browns on both sides.

Dice the onion, peppers, and the scallion, and set aside. Prep the potato and the plantain and set in cold salted water, over high heat, until it comes to the boil, then cook about 5 minutes, or until the pieces are easily pierced buy a paring knife. Strain and set aside.

Set the olive oil in a small pan over medium heat and soften the aromatic onion, pepper and scallions until soft, but colorless. Add to the potato/plantain mix.

Dice the longaniza, add to the potato mix, then stir in the crab. Add the beaten eggs and the flour. You can refrigerate this up to 2 hours before finishing.

Prep a medium large skillet with the canola oil over medium high heat (there should not be a lot of oil swirling around in the pan). Pat the hash mixture into the hot pan and lower the heat to medium low, cooking about 7 minutes, while pressing down with an inverted plate.

Add little bits of butter, around the rim of the skillet, to melt into the hash “cake”. It will serve to both flavor and brown the hash. Flip the hash over onto the plate, then slide it back into the skillet to brown the other side, another 7-10 minutes (lift the side with a spatula to check for color).

Serve with poached eggs, and a light green salad. If you really want to get on Mom’s good side, don’t forget the white wine sangria or the champagne bellinis!

Happy Mother’s Day!

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2 Responses to “Mother’s Day Brunch at Daisy’s”


  1. 1 Elba May 15, 2007 at 2:55 pm

    Wow Daisy that looks so good…

  2. 2 Vanessa May 20, 2007 at 12:23 pm

    Hi Daisy, Thanks for the recipe, it looks delicious!
    What I wanted to know is, before you add the eggs and flour, do you have to let the potato mix get cold? Or do you add the eggs/flour to the hot mixture on the stove?

    On another note, when are more of your shows airing on TV? I haven’t seen any new shows lately or repeats for that matter! I miss your shows!! I Love your Book! Gracias, Vanessa


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