Fried Yellow Squash with Potatoes and Onions

Fried Yellow Squash with Potatoes and Onions

12
Kelly Lee Bettazza 1

"My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken."

Ingredients

50 m {{adjustedServings}} servings 177 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

12
  1. 13 Ratings

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a cup of oil and a quarter cup of butter? Ugh. I pan fried the potatoes/squash in a couple of tablespoons of butter and that is all. There is no need to go through with all the oil absorption,...

Very very good, but a bit rich with all that butter and oil. I cut back the oil to about 1/2 the amount called for because I just knew from reading the recipe that it would be too much for me. ...

Was very good! Everyone loved it!