Butternut Squash Potato Pancakes
I can eat a butternut squash potato pancake, fritter or pattie at any time of the day or night, and any which way it’s served. I just can’t seem to get enough of them.
My husband thinks it’s because I love everything that’s crispy or crunchy. Especially when there’s dip involved you can always count me in. He’s right too.
With apple sauce, sour cream, greek yogurt as an appetizer or side dish.
For breakfast, these butternut squash potato pancakes, topped with an over easy or sunny side up egg, are a great way to start the day.
It matters not to me. I’m always in the mood for these butternut squash potato pancakes.
Oh, I don’t want to forget so here is a link to all of my favorite dips. All in one place. This list of my favorite dips or our Best Dips Ever, includes a few dips that taste better than incredible with these butternut squash potato pancakes.
I’m always a sucker for ranch anything. The blue cheese dip is out of this world good as is the caesar and mustard based dips that are listed.
Decisions. Decisions.
As a matter of fact, everything seems to work and work well with these crispy and crunchy butternut squash potato pancakes.
Just wait until you try one.
For breakfast these Butternut Squash Potato Cakes are perfect, especially if you love eggs and crispy potatoes.
We have only added shredded or grated butternut squash, potatoes, salt and pepper.
In this case simpler is so much better.
Never a single complaint and no leftovers either. To me that’s success and says it all!
Healthy Butternut Squash Recipe
Making a healthy butternut squash recipe doesn’t have to be difficult at all.
This is the easiest butternut squash recipe I have ever made myself and it is healthy as all get out.
Use your favorite oil and the ingredients are as fresh as it gets!
Vegans, vegetarians and more will love how easy this crispy treat comes together. I can’t even believe I am saying that about a potato squash recipe but I am.
Funny thing is you will too, after you give these healthy snacks a try.
Butternut Squash Patties
They’re easy to make, super tasty to eat, and totally kid friendly, even the pickiest eaters will not be disappointed!
As an appetizer or a side dish, served with a meal, these will not disappoint.
You have 2 options, either shred or grate your potato and squash in moments with your food processor or, as my son says “the old fashioned way” with your old box grater!
Grating your butternut squash and potato will give you Butternut Squash Potato Cakes that have a finer texture. Check out the picture underneath this text.
The butternut squash and potato have been grated and then fried.
Notice how smooth the pancakes are.
Shredding, leaves your squash and potato in bigger pieces causing your cakes to be just as tasty, but with a somewhat rougher texture. All of the other pictures show butternut squash potato cakes made using shredded potatoes and butternut squash.
Just as delicious. Hopefully you can see the difference and decide how you want to prepare your butternut squash potato pancakes.
Regardless of how you grate or shred your potatoes or butternut squash you will be so glad you made these wonderfully crispy, tasty treats!
I believe you will be adding them to your regular rotation!
Butternut Squash Potato Pancakes
Grate or shred your potato and butternut squash, allow to sit in salt, squeeze as much excess water or moisture out as possible and then fry in oil or butter in your skillet.
That is it.
The toughest part is grating or shredding your potatoes and butternut squash. Really.
I still use my old box grater to do it and get the arm workout that goes with it.
The secret to obtain the best crispy and crunchy result is to remove as much liquid as possible from the shredded or grated squash and potatoes. All that you can.
I want to let you know that I find it easier to squeeze out all of the moisture when I grate my butternut squash and potatoes. It’s just easier to squeeze the smaller pieces as you might imagine inside the paper towel or clean dish towel.
I’m going to show you everything you need to know.
You can get out your handy box grater, use a mandolin or a food processor to shred or grate your healthy butternut squash pancakes.
Potato Squash Recipe
Make tots or nuggets too! This healthy butternut squash and potato recipe works in any size. You can make them as big or as little as you want or need.
Just adjust your cooking time accordingly. For the record, once these pancakes are golden brown they are usually done.
Butternut squash potato pancakes keep warm in a 250 degree oven. Place them on a rimmed baking sheet with a wire rack while you’re finishing all of the other pancakes frying.
They will keep nicely until you’re ready to serve them right inside your oven.
Also, with this potato squash recipe you should be aware that you can freeze these cooked butternut squash potato pancakes.
When you’re ready to serve them, totally defrost and bake at 400 degrees for 15 to 20 minutes, or heated through.
Your potato and butternut squash patties will be crispy and ready to serve in no time!
Ingredients in Butternut Squash Potato Pancakes
- russet potatoes
- butternut squash
- salt
- pepper
- oil or butter
- sour cream or sour cream based dip for dipping, if desired
How to make Butternut Squash Potato Cakes
Preheat your oven to 250 degrees. Set aside a rimmed baking sheet.
Grate your potatoes and squash.
Put mixture into a large bowl and sprinkle with salt.
Let sit for about 5 minutes to get the moisture out.
Place mixture into a strainer and squeeze it with your hands to get more water out. We use paper towel. Do this until there is almost no more water coming out.
In a large skillet, over medium to medium high heat, place a few tablespoons of oil.
Wait until the oil shimmers or when a drop of water flicked in it dances.
Form mixture into “burgers”, “patties” or “cakes”. We usually make them between 3 and 4 inches across and 3/4 of an inch thick.
Gently place them in the hot oil and fry until browned, about 4-6 minutes per side, until golden brown.
Season with salt and pepper.
Place the cakes on your baking sheet and into the oven to keep warm while you fry the rest.
Serve with sour cream or a flavored sour cream based dip.
Enjoy!
Other Vegetable Cakes and Fritters
Cheesy Zucchini Potato Pancakes
Butternut Squash Potato Cakes Video
Butternut Squash Potato Cakes
Equipment
- rimmed baking sheet
- large skillet
Ingredients
- 4 large russet potatoes
- 1 butternut squash
- salt
- pepper
- oil or butter
- sour cream or sour cream based dip for dipping, if desired
Instructions
- Preheat your oven to 250 degrees. Set aside a rimmed baking sheet with a rack lightly coated in cooking spray.
- Get out all of your ingredients.
- Grate or shred your potatoes.
- Grate or shred your squash.
- Put mixture into a large bowl and sprinkle with salt. Toss and sprinkle with more salt. Allow to sit for about 5 minutes to get the moisture out.
- Place mixture into a strainer and squeeze butternut squash and potatoes with paper towel or a clean dish towel. Squeeze with your hands to get as much water out as possible.
- In a large skillet, over medium to medium high heat, place a few tablespoons of oil. Wait until the oil shimmers or when a drop of water flicked in it dances.
- Form mixture into "burgers" or "cakes". We usually make them between 3 and 4 inches across and 3/4 of an inch thick.
- Gently place them in the hot oil and fry until browned, about 4-6 minutes per side and a beautiful golden brown color.
- Season with salt and pepper.
- Place the cakes on your baking sheet and into the oven to keep warm while you fry the rest. I usually turn my oven on to 250 degrees and prepare a rimmed baking sheet and a wire rack. You can even make them in advance and freeze them if needed. When you're ready to serve just defrost and make them crispy in your oven at 400 degrees for 15 to 20 minutes or heated through.
- Serve with sour cream or a flavored sour cream based dip, greek yogurt, apple sauce, ketchup or whatever your heart desires. Enjoy!
Leave a Reply