Using the leftover mashed potatoes from yesterday, create a really quick and simple side dish. If you don’t have any leftover potatoes, you may easily make them by shredding some.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 10 to 12 servings |
Ingredients
- 2 cups shredded potatoes
- 1 cup shredded yellow squash
- ½ cup chopped onion
- 1 egg
- 4 tablespoons self-rising flour
- ¼ teaspoon garlic salt
- salt and pepper to taste
- ¼ cup cooking oil
Instructions
- 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.
- 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
| Calories | 80 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 78 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with zucchini instead of yellow squash and took some suggestions from other comments, adding parmesan cheese and rosemary to the batter and using green onion instead of a regular onion. I also did it on a griddle instead of a skillet. They were a HUGE hit and I will be making them many times again. Hopefully I can try them with the yellow squash soon but our store keeps being out of it :
Very good recipe.
I will make this again. It wasn’t heavy at all. Came out very light and fluffy. As another reviewer wrote, I too used pancake mix instead of flour. I did try following it to a “T”, but it wasn’t holding firm enough for me. So I continued to add the mix until it was the consistency that I wanted. I carefully dropped large spoonfuls into the hot grease and they browned and puffed up perfectly!
I had baked sweet potato and russet potato leftovers from making potato skins, one tired yellow squash, green onions and 2 egg yolks on hand. I combined all that with some gluten-free baking mix, lots of pepper and Cajun seasoning. They were delicious!
very tasty, my kids loved them.
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.
I’m a huge fan of potato latkes and when I stumbled onto this I had to try it immediately. 25 minutes later the whole house had my skillet surrounded waiting on the second batch! These are super easy and absolutely wonderful. As a matter of fact everyone said that this was what I was taking for the family Thanksgiving dinner this year.
I used 2 c of garlic mashed potatoes that I had the night before and added some bell pepper and grated red onion with the yellow zuchinni! I sprayed olive oil and they turned out perfect!
I thought these were great! I didn’t think they were bland at all as some of the other reviewers said…probably just needed more salt! I did add a little bit of cayenne cause we like spice! Served this with a sauce I made of horseradish, mayo, cayenne and S&P.
loved these! I sautéed the onions first with garlic cubes out of the freezer section and coated the cakes with Panko. Yummy way to get the kiddos to eat squash!
BIG hit last night for our fathers day dinner. These are easy to make, and taste great. I will be making them again.
I was skeptical when I first looked at this recipe but with the abundance of yellow squash from my garden I needed something new. As I mixed it, I was still skeptical. When I started frying them, the smell was incredible! Even my hubby noticed it from the living room. After I tasted one, I did go back and add more seasonings~ones that my family enjoys to add a little kick to food. One thing I definitely recommend is adding cheddar cheese to the mix. My hubby dipped these in ranch dressing and I used horsey sauce. They are definitely going to be on our table again very soon! Thank youu for sharing this recipe Ann!
We loved this recipe and a great way to get kids to eat veggies. We have changed a little by using zucchini and carrots.
We really enjoyed these 🙂 I found I had to add quite a bit more flour than called for, but the outcome is delicious nonetheless!
very easy and very tasty! a great way to use up mashed potato!
These were really good. I did switch the amounts around for potato and squash so they were squash potato cakes instead. It’s what I had on hand. The batter was very wet and didn’t want to add alot of flour so just went with it. May try using Pam next time to cut down on fat. I’m just not crazy about frying things in oil.
Ive been trying to find something to do with this squash my mother-law keeps giving me but I dont have alot of money to go spend on ingredients for these fancy meals. My husband how hates squash loved these. Good, quick, easy and simple ingredients. 5 star!
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!
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!
Very Tasty! I used zucchini instead of yellow squash and used fresh garlic. I salted and drained the shredded potatos and squash to release some liquid. If you need a bit more flavor add any seasoning that you like. I added some dried italian herbs and some fresh sage. The amount of oil in the recipe seems a bit excessive. I just coated the pan with a bit of olive oil and it was fine (remember no extra virgin because of the smoke point :-))
Yummers! After shreading the potatoes and squash I rang out the excess water (wrapped up in a paper towel) to cut down on the liquid. Used egg beaters and 3 oz. shreaded low fat cheese. These came out wonderful. This recipe is a keeper!