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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

80.2 calories; 1.4 g protein; 7.7 g carbohydrates; 15.5 mg cholesterol; 78.3 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2004
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. Read More
(23)

Most helpful critical review

Rating: 2 stars
09/17/2005
We followed the directions but these turned out pretty bland (we had to add extra salt pepper garlic). Read More
(2)
33 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/07/2004
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. Read More
(23)
Rating: 5 stars
08/26/2005
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! Read More
(10)
Rating: 4 stars
01/15/2007
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! Read More
(9)
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Rating: 4 stars
09/30/2007
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. Read More
(7)
Rating: 4 stars
06/09/2012
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 cajun seasoning. They had a much better flavor with these adjustments :)!!! Thanks for a really good idea!***squash season again and I tried using frozen seasoned hash browns. YUMMY! Read More
(5)
Rating: 5 stars
07/27/2009
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! Read More
(4)
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Rating: 5 stars
06/18/2012
BIG hit last night for our fathers day dinner. These are easy to make and taste great. I will be making them again. Read More
(3)
Rating: 5 stars
04/06/2011
We loved this recipe and a great way to get kids to eat veggies. We have changed a little by using zucchini and carrots. Read More
(3)
Rating: 5 stars
06/21/2014
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 a double recipe. Read More
(2)
Rating: 2 stars
09/17/2005
We followed the directions but these turned out pretty bland (we had to add extra salt pepper garlic). Read More
(2)