Sunday Brunch by Betty Rosbottom Page B

sheet in the top third of the oven and the other in the center. Watch carefully, and reverse the racks after the first 10 minutes of cooking, when you turn the bacon with tongs.
    You can use this glaze on other breakfast meats. Try it on thick slices of pan-fried ham or breakfast sausages. Brush the glaze on the meat during the last 30 seconds of cooking.
1. Arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Have ready a rimmed baking sheet with a footed rack.
2. In a small bowl, whisk together the brown sugar and mustard until the sugar has blended into the mustard to form a thin paste.
3. Arrange the bacon in a single layer on the rack set in the baking sheet and place it in the oven. Bake for 10 minutes and then turn the slices with tongs. Bake until the slices begin to brown, 5 minutes more.
4. Remove the pan from the oven and brush the glaze on the slices. Return to the oven and bake until crisp, 3 to 5 minutes more. Serve immediately.

Smoked Sausage and Apple Hash
    Bits of kielbasa, diced apples, and chopped onions, lightly caramelized and seasoned with fresh sage and a hint of grainy Dijon mustard, combine to make a winning trio for this delectable hash. This dish can be prepared several hours ahead, and needs only a quick reheating at serving time.
    Serves 6
    PREP TIME:
    15 minutes
    START-TO-FINISH TIME:
    35 minutes
    MAKE AHEAD:
    Yes
4 tbsp/55 g unsalted butter
1 ½ cups/190 g chopped onion
2 Gala apples, unpeeled, cored, cut into ½-in/12-mm pieces (about 3½ cups)
1 lb/455 g kielbasa or other cooked smoked sausage, cut into ½-in/12-mm dice (about 2 ½ cups)
Packed 2 tbsp finely julienned sage leaves
2 tsp country-style Dijon mustard
Kosher salt
Freshly ground black pepper
    1. In a large, heavy frying pan set over low heat, melt the butter. Raise the heat to medium and add the onion. Cook, stirring often, until the onion is just softened but not browned, about 4 minutes. Add the apples and cook until barely starting to soften, another 4 minutes.
2. Add the smoked sausage and cook and stir until the sausage, onion, and apples are all browned lightly and starting to caramelize, about 10 minutes. (The hash can be prepared 4 hours ahead; leave at room temperature. Reheat, uncovered, over medium heat, stirring constantly.) Stir in the sage and mustard and remove from the heat. Taste and, if needed, season with salt and pepper. Serve warm.

Smoked Salmon, Fennel, and Potato Hash
    There are many delicious alternatives to traditional corned beef hash. This one, for example, pairs flaked hot-smoked salmon with sautéed fennel, onions, and potatoes. Crushed fennel seeds and chopped lacy fennel fronds add a mild anise flavor. Topped with a poached egg, this dish becomes a main course.

    Serves 6
    PREP TIME:
    15 minutes
    START-TO-FINISH TIME:
    45 minutes
    MAKE AHEAD:
    No
1 lb/455 g Russet or Yukon gold potatoes, peeled and cut into ½-in/12-mm cubes
Kosher salt
2 medium fennel bulbs with their lacy stalks
¼ cup/60 ml olive oil
1 cup/125 g chopped onion
½ lb/225 g hot-smoked salmon fillet, skin discarded and salmon flaked (see market note )
1 tsp fennel seeds, crushed (see cooking tip )
Freshly ground black pepper
1. Bring a large saucepan filled two-thirds full with water to a boil. Add the potatoes and 2 tsp salt. Cook until the potatoes are tender when pierced with a knife but still hold their shape, about 5 minutes. Drain the potatoes in a colander and set aside.
2. Cut off the stalks from the fennel bulbs. Remove the thin lacy fronds and chop enough of them to make 2 tbsp; set aside. Reserve a few lacy sprigs in a glass of water for the garnish. Halve the bulbs lengthwise, and with a sharp knife, cut out and discard the tough triangular cores. Then chop enough fennel to yield 2 cups/260 g. Save any extra for another use.
3. Add half of the olive oil to a large, heavy frying pan set over medium heat. Add the chopped fennel and onion and cook, stirring often, until softened and