Potato Squash Cakes

Potato Squash Cakes

22 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Ann Batson
Recipe by  Ann Batson

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 to 12 servings

Directions

  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.

Share It

Reviews (22)

Rate This Recipe
TANYA93
22

TANYA93

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.

BARNKITTY
10

BARNKITTY

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!

ANDYNBRON
9

ANDYNBRON

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!

More Reviews

Similar Recipes

Christian's Crazy Sherpa Potatoes
(29)

Christian's Crazy Sherpa Potatoes

Shredded Potato Salmon Cakes
(16)

Shredded Potato Salmon Cakes

Potatoes in Paper
(15)

Potatoes in Paper

Herbed Potatoes with Sauce
(8)

Herbed Potatoes with Sauce

Squash Potatoes
(8)

Squash Potatoes

Fried Yellow Squash with Potatoes and Onions
(5)

Fried Yellow Squash with Potatoes and Onions

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 80 cal
  • 4%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 7.7 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Squash Potatoes

>

next recipe:

Potato and Cauliflower Cakes