“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.” - by kel67
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 177 cal
- 9%
- Fat
- 8.9 g
- 14%
- Carbs
- 22.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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, it co..." See moreoks just fine without. As for the rest, tasted delicious, even when I discovered I had no garlic and had to use garlic bread topping instead."
collegechef08
"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. Still..." See more, I really enjoyed the end broduct, the yellow squash is a great addition to classic potatoes and onion.s Thanks for sharing!"
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