Potato Squash Cakes

Potato Squash Cakes

Ann Batson 0

"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."

Ingredients 30 m {{adjustedServings}} servings 80 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
Tips & Tricks
Perfect Mashed Potatoes

Watch a foolproof method for making the ultimate comfort food.

Bella’s Rosemary Red Potatoes

A simple side dish that’s impressive enough for holidays and guests.

Rate recipe

Your rating


Reviews 25

  1. 30 Ratings


These were very tasty and a great way to use extra squash and potatoes. To kick the flavor up a notch I used seasoned salt and I shredded a little cheddar cheese into the batter. I also used just a touch of olive oil in the pan, enough to coat. This makes a lot even when I scaled the recipe down. Tastes great reheated in microwave.


I don't really care for summer squash, but hubby does and family gave us some, so... This was great. A little on the greasy side from the frying, but very tasty. I will definitely try just spraying the pan with oil next time. the only other complaint was that the 'batter' was very, very wet and I really didn't want to keep adding flour. Came out fine, but was surprised by all the juice. Messy to make, good to eat!


I found this recipe because I was trying to make potato corn cakes, and this was the closest I could find. This gave me some good ideas and a good base to start with. Instead of the squash I used corn, and instead of the garlic salt I used real garlic, which I think gave it more flavor. I really liked the outcome, and the dish was really good. I think this recipe is really versatile, and could handle other spices depending on what you are serving it with, and I will definitely make this again!