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."
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shredded yellow squash
salt and pepper to taste
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.
We followed the directions, but these turned out pretty bland (we had to add extra salt, pepper, garlic).
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!
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Squash Cakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
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