Reviewed: Jul. 26, 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!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 24, 2009

Very Tasty! I used zucchini instead of yellow squash and used fresh garlic. I salted and drained the shredded potatos and squash to release some liquid. If you need a bit more flavor add any seasoning that you like. I added some dried italian herbs and some fresh sage. The amount of oil in the recipe seems a bit excessive. I just coated the pan with a bit of olive oil and it was fine (remember no extra virgin because of the smoke point :-))

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bluemoon

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Reviewed: Jul. 28, 2008

Yummers! After shreading the potatoes and squash I rang out the excess water (wrapped up in a paper towel) to cut down on the liquid. Used egg beaters and 3 oz. shreaded low fat cheese. These came out wonderful. This recipe is a keeper!

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cioffi

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Reviewed: Jun. 24, 2008

I've never had potato pancakes before so I don't know if it is the recipe or potato pancakes in general. It wasn't bad, just not good.

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ALLYDAVIS

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 8, 2008

Couldn't find squash so I used canned corn. Used olive oil to try to save on calories but remembered (during cooking) that it had a low smoke level (whoops!). Everything else left the same in the recipe. Very wet in getting from bowl to skillet. Nevertheless, GREAT side for my meatloaf.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: 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.

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Jennifer

Cooking Level: Beginning

Home Town: Marietta, Georgia, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: 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!

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ANDYNBRON

Cooking Level: Expert

Living In: Williamsburg, Virginia, USA

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Reviewed: Sep. 17, 2005

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

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: 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!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Mar. 7, 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.

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