POTATO SQUASH RECIPES

POTATO SQUASH CAKES RECIPE | ALLRECIPES

Potato Squash Cakes Recipe | Allrecipes image

A very quick and easy side dish made from yesterday's left-over mashed potatoes. These also can be made from grating potatoes if you do not have any left-over.

Provided by Ann Batson

Categories Side Dish Vegetables Squash Summer Squash

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

2 cups shredded potatoes
1 cup shredded yellow squash
½ cup chopped onion
1 egg
4 tablespoons self-rising flour
¼ teaspoon garlic salt
salt and pepper to taste
¼ cup cooking oil

Steps:

In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.

Nutrition Facts : Calories 80.2 calories, CarbohydrateContent 7.7 g, CholesterolContent 15.5 mg, FatContent 5 g, FiberContent 0.8 g, ProteinContent 1.4 g, SaturatedFatContent 0.9 g, SodiumContent 78.3 mg, SugarContent 0.9 g

SQUASH AND POTATOES RECIPE: HOW TO MAKE IT

Squash and Potatoes Recipe: How to Make It image

My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 0 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 bacon strips, diced
1 large potato, peeled and diced
1 small onion, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 tablespoon fresh minced dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.

Nutrition Facts : Calories 73 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 300mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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