Potato Squash Cakes Recipe

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Most Helpful Positive Review

Mar 07, 2004

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.

—TANYA93

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Most Helpful Critical Review

Sep 17, 2005

We followed the directions, but these turned out pretty bland (we had to add extra salt, pepper, garlic).

—MEGYEAH

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25 Ratings

Jan 14, 2007

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!

—ANDYNBRON

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Aug 26, 2005

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!

—BARNKITTY

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Sep 30, 2007

I used frozen hash browns from the grocery store because that's what was on hand. Instead of flour I used pancake mix-- tasted great. Very easy and good taste.

—Jennifer

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Jul 27, 2009

I used green onions as the onions, and whole wheat flour in place of the baking mix. Instead of frying in oil, I just put the cakes on a vegetable sprayed griddle. I can taste the summer squash in these hash browns! Great recipe!

—sueb

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Jun 18, 2012

BIG hit last night for our fathers day dinner. These are easy to make, and taste great. I will be making them again.

—Holly21602

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Apr 06, 2011

We loved this recipe and a great way to get kids to eat veggies. We have changed a little by using zucchini and carrots.

—capaluchi

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Nutrition

Calories
80 kcal
4%

Carbohydrates
7.7 g
2%

Cholesterol
18 mg
6%

Fiber
0.8 g
3%

Protein
1.4 g
3%

Sodium
78 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Squash Cakes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 80
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 0.9g 4 %
Cholesterol 18mg 6 %
Sodium 78mg 3 %
Potassium 114mg 3 %
Total Carbohydrates 7.7g 2 %
Dietary Fiber 0.8g 3 %
Protein 1.4g 3 %
** Sugars 0.9g
Vitamin A < 1 %
Vitamin C 4 %
Calcium 2 %
Iron 3 %
** Thiamin 5 %
Niacin 6 %
Vitamin B6 6 %
Magnesium 3 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.