The moment is approaching once again to spring ahead. Early this coming Sunday morning, the second Sunday of March, we set our clocks forward by one hour to begin Daylight Saving Time.
That practice first became widespread during World War I, a way to help make the most of daylight hours as the sun keeps setting later and later with the approach of the warmer months. For many of us, the event feels like the unofficial start of springtime, just a week and a half away.
So, of course, you're going to need some sort of incentive to get up this coming Sunday. And I've got just the thing: a great breakfast or brunch dish.
The first meal on a Sunday can be one of the most delightful times to entertain, or just to indulge yourself and your family. Weekend morning meals call for something more substantial than you might eat on a weekday. But that doesn't mean it has to be very complicated to make.
Take as an example my recipe for Smoked Salmon Hash. It's a light, colorful variation on the more familiar corned beef or roast beef hash, combining small dice of bell pepper, red onion, and potato with chopped smoked salmon, dill, and some beaten egg to bind the mixture into thick pancakes that cook quickly in a frying pan or on a griddle. Use good-quality cold-smoked salmon, the kind you'd eat on thin toast points or on a bagel; or, instead, firmer and meatier hot-smoked salmon, which is cooked by the heat of the smoker in which it was made.
Preparation of the mixture takes no more than 20 minutes, including dicing the vegetables, before it's ready for the final cooking of the hash cakes. But if you think you might be feeling a little more bleary than usual on the first morning clocks spring forward, you can dice and cook the vegetables the night before and then, the next morning, combine them with the other ingredients and complete the recipe just before serving.
Because there are already eggs in the mixture, I don't top these hash cakes with poached eggs in the usual way. Instead, I complement them with a simple, quickly prepared guacamole. But, if you like, feel free to serve the hash with some eggs made however you like them.
Enjoy the hash with orange juice, mimosas or your favorite strong coffee. You may need something fortifying to drink this Sunday morning!
SMOKED SALMON HASH WITH GUACAMOLE
SMOKED SALMON HASH:
3 tablespoons extra-virgin olive oil, plus more as needed
1 cup diced organic red bell pepper, 1/4-inch dice
3/4 cup diced red onion, 1/4-inch dice
1-1/2 cups peeled and diced organic red rose potatoes or other small waxy potatoes, 1/4-inch dice
Freshly ground black pepper
1/2 pound smoked salmon, coarsely chopped