Best 6 Potato Squash Cakes Recipes

PARMESAN-SQUASH CAKES

Steps:

• Preheat oven to 400 degrees F.
• Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
• Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
• Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
• In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
• Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

SEARED PORK CHOP WITH APPLE GRAVY AND POTATO SQUASH CAKE

Steps:

• For the potato squash cakes: Preheat the oven to 350 degrees F.
• Drizzle the squash halves with oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool.
• Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher.
• Measure out 1 cup of the squash and 2 cups of the potatoes into a large bowl (save any remaining vegetables for another use). Add the egg yolks and some salt and pepper and blend well. Shape into four equal cakes.
• Heat a saute pan over medium-high heat. Add some oil and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm.
• For the pork chops and apple gravy: Warm the brown gravy and mustard in a saucepan over medium heat, stirring throughout. Keep on medium-low heat while you cook the chops.
• Sprinkle the pork chops on both sides with 1 tablespoon salt and 1 teaspoon pepper. Heat a large pan over medium-high heat until warmed. Ad the oil and the chops and cook until browned on one side, 5 to 6 minutes; flip and cook on the other side another 6 minutes. Remove the chops and keep warm.
• Add the apples to the pork chop pan and cook until softened, 3 to 4 minutes. Transfer the apples to the saucepan with the brown sauce and mustard; stir and taste for seasoning and thickness of sauce, adjusting with chicken stock and salt and pepper if needed. Finish by stirring in the butter.
• To serve, place a potato squash cake on each plate and then a chop. Finish with the apple gravy and serve.

SUMMER SQUASH POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

QUICK MASHED POTATO CAKES

Steps:

• In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.

FULL ENGLISH POTATO CAKE

Steps:

• Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
• Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
• Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
• Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
• To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.