Turn ordinary potato pancakes into these festive Potato Pancake Easter Eggs. The whole family can have fun decorating their fried vegetable fritters using colored sour cream.
I have such wonderful memories of Easters together with my family, but really miss the kids being young. Gone are the days of coloring and hunting for Easter eggs, painting chocolate bunnies together, and being silly and fun.
I figure just because the kids are grown, doesn't mean I can't add a touch of whimsy to our Easter brunch. Everyone in my family expects it from me these days, so they won't be surprised that I turned some hash brown potatoes, into these colorfully festive Easter egg-shaped potato fritters along with a Deviled Egg Daisy, Carrot Shaped Veggie Pizzas, and decorated Pain au Chocolat.
They might, however, be surprised when I have them decorate the potato fritter eggs themselves. My plan is to make the fritters the day before Easter, reheat them just before we sit down to brunch, and have squeeze bottles filled with colored sour cream on the table. It should be fun!
So let me show you how to make these potato pancake Easter eggs.
gel, powder, or paste food coloring
hash brown potatoes
yellow bell pepper
sharp cheddar cheese
oil for frying
Squeeze-it mold painter (small squeeze bottles) or small zip-top bags
salad spinner or strainer
egg-shaped cookie cutter*
non-stick cooking spray
non-stick frying pan
*Any size egg cookie cutter will work. I used a 3 x 3 ¾ inch cutter and made 10 Hash Brown Fritter Easter Eggs out of one recipe. They were large enough to be a single serving.
Color sour cream.
Color a small amount of sour cream with bright Easter colors. Put colored sour cream in squeeze bottles or zip-top bags and refrigerate until needed.
Don't use liquid food coloring as it will make the sour cream too runny. Be sure to use gel, powder, or paste coloring.
Toss together Ore-Ida Shredded Hash Brown Potatoes with the shredded zucchini, carrot, yellow pepper, shallot, and salt.
Allow it to sit at room temperature for 15 minutes. Some of the liquid will begin to drain off the vegetables.
Remove liquid from veggies.
If using a salad spinner, spin the vegetables to remove the excess liquid. If not, pour them onto paper towels and squeeze the liquid out of the vegetables. I actually did both steps just to be sure I had all the liquid removed.
Stir in the flour, eggs, and cheese.
Shape hash brown eggs.
Heat oil in a non-stick fry pan until it reaches about 350 degrees Fahrenheit.
Spray your egg-shaped cookie cutter well with cooking spray.
Set it on top of your spatula. Spoon some of the fritter batter into the cutter, and press it down into a ¼ inch thick layer. The amount you use will depend on the size of your cutter. I used about 2 tablespoons for mine.
Fry the potato fritters.
Pick up your spatula, bring it to the pan, and use tongs to slide the cookie cutter and batter into the hot oil. Be careful you don't touch the oil.
After the fritter begins to brown on the bottom, lift the cookie cutter off using tongs. You may need to press around the edges with a spoon or knife to get it to lift off. Sometimes they stick.
When the bottoms are nicely browned, flip them over. Fry until cooked through and golden brown.
I suggest you clean the cutter in between each fritter and re-spray it with more cooking spray. Then the fritters should slide right out of the cutter.
Drain off excess oil.
Drain on a paper towel.
You can serve these right away, or refrigerate them for a day or two and then reheat them in a 350-degree F oven for 8-10 minutes before serving.
Decorate your Easter Egg fritters.
Use the colored sour cream to decorate your hash browns.
I loved using the squeeze bottle, but the zip-top bags worked well too.
If you are going to serve these for Easter brunch and have the kids decorate them at the table, I suggest using the bottles. It's neater and little hands will have an easy time with the small round bottles.
You can fry these veggie fritters the day before, store them in the refrigerator in an airtight container, and then warm them in the oven before decorating and serving.
My family had fun decorating them at the table at our Easter brunch.
Fry egg-shaped potato pancakes until golden brown then decorate them with colored sour cream to look like Easter eggs for your Easter brunch or breakfast.
- 1 cup sour cream
- gel, powder, or paste food coloring (do not use liquid food coloring)
- 2 cups shredded hash brown potatoes
- 1 small zucchini, shredded
- 1 whole carrot, shredded
- 2 tablespoons finely chopped yellow bell pepper
- 1 shallot finely chopped
- 1 ¼ teaspoons salt
- ⅓ cup all-purpose flour
- 2 large eggs
- ⅓ cup shredded sharp cheddar cheese
- 1 cup oil for frying
Color a small amount of sour cream with a variety of bright or pastel gel, paste, or powdered food coloring.
Fill small squeeze bottles or zip-top bags with the colored sour cream and refrigerate them until you are ready to decorate your potato pancakes.
Toss together shredded hash brown potatoes, zucchini, carrot, yellow pepper, and shallot.
Stir in the salt.
Allow the vegetables to sit at room temperature for at least 15 minutes to allow some of the liquid to drain off.
Squeeze as much liquid out of the vegetables as you can using a salad spinner or paper towels.
Combine the vegetables with the flour, eggs, and cheese.
Heat oil in non-stick fry pan until it reaches about 350 degrees Fahrenheit.
While the oil is heating, spray a 3 ¾-inch egg-shaped cookie cutter well with cooking spray and set it on top of a flat spatula.
Spoon about 2 tablespoons of the fritter batter into the cutter, press it down into a ¼ inch thick layer.
Pick up your spatula, bring it to the pan, use tongs to slide the cookie cutter and batter into the hot oil. Be careful you don't touch the oil.
After the fritter begins to brown on the bottom, lift the cookie cutter off using tongs. You may need to press around the edges with spoon or knife to get it to lift off.
When the bottoms are nicely browned, flip the egg over.
Fry until cooked through and golden brown.
Wipe the cookie cutter clean, re-spray it with more cooking spray, the repeat the process to make more egg-shaped potato pancakes.
Once browned, remove the fritter from the oil and set it on a paper towel to allow any excess oil to drain off.
Keep the fritters warm in a 250 degree oven until you have all of the pancakes fried.
When ready, use the colored sour cream to decorate your Easter Eggs.
You can serve the potato pancake eggs plain and have your Easter guests decorate them at the table.
If you use a larger or smaller cookie cutter, your yield will change.
The calories are approximate and are based on a 3 ¾-inch potato pancake egg that has been fried in oil.
If you need to make them ahead, refrigerate them for up to 2 days. Then reheat them in a 300-degree oven for 6-8 minutes until warmed through.