Fried Yellow Squash with Potatoes and Onions

Fried Yellow Squash with Potatoes and Onions

13
Kelly Lee Bettazza 1

"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."
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Ingredients

50 m servings 177 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

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,...

Most helpful critical review

I decreased the oil by half and didn't even add the butter. The end result was still pretty greasy. Next time I won't add the onions until I put the squash in. Diced onion does not need to co...

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,...

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. ...

Just used two or three tables spoons of butter and caramelized the onions before I added the potatoes, cooked for about 10-15 minutes than added the squash and cooked another 5 minutes. Came out...

I made a little changes, I used a little bacon fat, with butter and held the potatoes. OH MY, this was the best.

Was very good! Everyone loved it!

This was such an easy dish to make. I was cooking potatoes and thought what if I put in squash...did a search and this was the first recipe that popped up. It was so flavorful. Yes I will make ...

I decreased the oil by half and didn't even add the butter. The end result was still pretty greasy. Next time I won't add the onions until I put the squash in. Diced onion does not need to co...

My husband and I love this recipe. I am not a big fan of squash, but with the potatoes I really enjoy it. Delicious!!

I have fried squash, onions and potatoes together for a long time, all I do different is I coat the veggies in flour and season with salt and pepper. Shake off the excess flour, and start off wi...