Easter Egg Potatoes Recipes

POTATOES AND EGGS

Steps:

• Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
• Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
• Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
• If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.

MASHED POTATO EASTER EGGS

Steps:

• In a large mixing bowl, mix potato, salt and vanilla.
• Gradually mix in sugar.
• Refrigerate mixture until cold.
• Shape 1/2 tablespoon of mixture into an egg shape with hands.
• Heat chocolate and oil over double boiler until chocolate melts.
• Dip eggs into chocolate.
• Set aside on wax paper in refrigerator to harden.

BAKED CHEDDAR EGGS & POTATOES

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

EASTER EGG POTATOES

Steps:

• Preheat oven to 425 degrees F or 350 degrees F.
• Scrub potatoes with a brush; pat dry.
• Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
• Place potatoes in a shallow baking pan.
• Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender.
• Remove from oven; cool slightly for easier handling.
• For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.)
• Scoop pulp from slices; discard skin. Place pulp in a bowl.
• Carefully scoop pulp from each potato, leaving a 1/4-inch shell.
• Add pulp to bowl; set shells aside.
• Mash the potato pulp.
• Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper.
• (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.)
• Stir in hard-cooked eggs.
• Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
• Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned.
• Top with additional whole fresh chives, if desired.
• Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325 degrees F for 45 to 50 minutes.