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Vegetarian Easter Basket

Active time 30 mins
Total time 45 mins

Serves 8

Surprise your friends and family for Easter with this vibrant edible basket. Forget arrangements that rely on flowers or carrots and instead find out how to create a hash brown potato nest that holds a stunning array of vegetables and colorful deviled eggs. This beautiful dish doubles as a centerpiece and appetizer for this special occasion. 


  • 3 russet potatoes, peeled and quartered
  • 3/4 cup potato starch
  • 4 3/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • 1 cup peas, divided
  • 1 tablespoon butter, softened
  • 4 ounce roasted beet
  • 1 teaspoon prepared horseradish
  • 6 hardboiled eggs, cut in half
  • 3 tablespoons mayonnaise, divided
  • 4 radishes, thinly sliced (use an assortment)
  • 6 asparagus stalks, steamed or sautéed
  • 1 tablespoon lemon juice
  • Edible flowers, sprouts, micro greens for garnish

How to Make It

  1. Shred potatoes using a box grater or the shred attachment of food processor. Mix potatoes with potato starch in a medium bowl and add 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine.

  2. Heat oil in a large non-stick skillet and add potato mixture, pressing down to fill the bottom of the pan in a thin layer, about ½-inch thick. Cook, undisturbed, until the bottom is crispy, about 10 minutes. Transfer to a platter and flip back into the pan; or, if willing, flip directly in the pan. Cook until brown on both sides, another 3-5 minutes.

  3. Transfer potato next to a glass bowl and cover with a similar size bowl to create a next shape. Let cool to set, about 10 minutes. Season with 1 teaspoon salt.

  4. Bring 1 quart water in a medium sauce pan to a boil over high heat and season with 2 teaspoons salt. Cook 1/2 cup peas until tender, about 3 minutes; reserve 1/3 cup cooking liquid. Drain and place in a bowl of ice water to fully cool. Drain peas and add to blender. Add butter and puree, adding reserved cooking water, 1 tablespoon at a time, until smooth. Season with ¼ teaspoon salt. Mix puree, the yolks from 4 egg halves, and 1 Tablespoon mayonnaise and stir until well blended. Pipe mixture into 4 empty egg white halves.

  5. Place beets and horseradish in a blender and mix until smooth, about 30 seconds. Season with 1/8 teaspoon salt. Mix puree, the yolks from 4 egg halves, and 1 Tablespoon mayonnaise, and stir until well blended. Pipe mixture into 4 empty egg white halves.

  6. Mix together yolks from 4 egg halves, 1 tablespoon mayonnaise, and 1/8 teaspoon salt and mix until well blended. Pipe into 4 empty egg white halves. Reserve all deviled eggs in refrigerator until ready to serve.

  7. To assemble the salad, place the potato nest on a platter and add salad greens. Garnish with carrots, peas, radishes, and asparagus. Drizzle on lemon juice and 2 tablespoons olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place deviled eggs throughout the next and garnish with edible flowers, sprouts, and micro greens, if using.