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.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

177 calories; protein 3.1g 6% DV; carbohydrates 22.8g 7% DV; fat 8.9g 14% DV; cholesterol 15.3mg 5% DV; sodium 340mg 14% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/22/2012
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 it cooks just fine without. As for the rest tasted delicious even when I discovered I had no garlic and had to use garlic bread topping instead. Read More
(25)

Most helpful critical review

Rating: 3 stars
08/26/2016
Great flavors but as many other said...way too much oil. 3T of EVOO to start. Finishing it with some butter to taste when squash was added did the trick. I didn't have three yellow squash so I used one squash one zucchini and half a red pepper instead. Looked colorful and tasted great. Read More
(3)
28 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/22/2012
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 it cooks just fine without. As for the rest tasted delicious even when I discovered I had no garlic and had to use garlic bread topping instead. Read More
(25)
Rating: 4 stars
06/30/2012
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. Still I really enjoyed the end broduct the yellow squash is a great addition to classic potatoes and onion.s Thanks for sharing! Read More
(16)
Rating: 4 stars
08/09/2015
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 perfect! Read More
(6)
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Rating: 4 stars
07/29/2014
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 with about an inch of shortening or oil in a skillet. When they are browned I stir them and if I need more grease I add it then. I have also fried them in the oven and it takes less grease. Either way it is a southern staple at my house in the summer...very good... Read More
(4)
Rating: 3 stars
08/26/2016
Great flavors but as many other said...way too much oil. 3T of EVOO to start. Finishing it with some butter to taste when squash was added did the trick. I didn't have three yellow squash so I used one squash one zucchini and half a red pepper instead. Looked colorful and tasted great. Read More
(3)
Rating: 5 stars
06/20/2013
I made a little changes I used a little bacon fat with butter and held the potatoes. OH MY this was the best. Read More
(3)
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Rating: 5 stars
06/16/2012
Was very good! Everyone loved it! Read More
(2)
Rating: 3 stars
07/07/2014
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 cook for 30 mins. They were pretty much burned black at the end of the cooking time. Read More
(1)
Rating: 4 stars
05/29/2015
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 things again. Read More
(1)