Potato Squash Cakes

Potato Squash Cakes

"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."
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Ingredients

30 m servings 80 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

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. 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.

Reviews

Read all reviews 25
  1. 30 Ratings

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Most helpful positive review

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 jus...

Most helpful critical review

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

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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 jus...

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 sp...

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 u...

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.

These were good but really bland. The 2nd time I made them, I added 1/3 cup parmesean cheese, 1 jalapeno pepper chopped small and1/3 cup chopped bell pepper. For the salt and pepper I used caj...

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...

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

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

I used a griddle and cooked 350 for 10 mins then flipped and cooked 8. I added rosemary, thyme and 2 tablespoon parmesean cheese. 4 year old ate 2 and they were made large. I only got 13 out of ...

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