Fried Potatoes And Squash Recipes

SQUASH AND POTATOES

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.

FRIED SQUASH RECIPE

Steps:

• Preheat oven to 350º F.
• Place sliced squash in medium-size mixing bowl with flour, salt, and pepper. Stir until well coated.
• Melt shortening and butter over medium heat in large iron skillet or oven-safe skillet. Add squash. Cook until lightly browned, stirring frequently. Place in oven and cook for 20 minutes, stirring once.

SQUASH, POTATOES AND ONIONS- OH MY!

Steps:

• Wash and Cut up squash, potatoes and onions.
• Melt butter in lg. fry pan.
• Add squash.
• Add potatoes on top of squash.
• Add onions on top of potatoes.
• Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
• Add salt and pepper to taste.
• Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).

FRIED POTATOES WITH ONIONS AND TOMATOES

Steps:

• Peel potatoes and cut into wedges. Slowly fry in the hot oil in a nonstick pan, about 15 minutes, until golden brown. Meanwhile, peel the onions and cut into wedges. Rinse and halve the tomatoes.
• Add the onions to the potatoes in the pan after about 5 minutes and the tomatoes after 10 minutes. Rinse the thyme, shake dry, pluck off the leaves, and mix in. Season with salt and pepper and serve immediately.

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS

Steps:

• 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.

ROAST POTATOES AND SQUASH

Steps:

• Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
• Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.

SKILLET SQUASH AND POTATOES

Steps:

• In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.

ARKANSAS FRIED VEGGIE SKILLET

Steps:

• Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
• Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
• Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.

FRIED POTATOES AND SQUASH

Steps:

• Heat oil over medium high heat in large, flat-bottomed skillet.
• Slice potatoes and squash into rounds.
• Slice onions and separate into rings.
• Layer in hot oil, starting with potatoes.
• Sprinkle each complete layer (potatoes, squash, and onion) lightly with flour, salt and pepper.
• Continue to fry, turning occasionally for even browning. Drain on paper toweling.

MASHED POTATO SQUASH

Steps:

• Preheat oven to 350°F.
• Line baking sheet with parchment paper.

FRIED POTATOES & ZUCCHINI

Steps:

• 1. Chop the raw bacon into 1 inch strips. Cook in a skillet until crisp. Reserve 3 Tbsp drippings. Drain bacon on paper towels, set aside.
• 2. Wash and peel the potatoes, dice into medium cubes. Wash the zucchini, trim ends, quarter and dice. Peel onions, dice into medium chunks.
• 3. Add the reserved bacon drippings to a skillet. Heat the pan. Add the potatoes, cook until slightly tender and browned. Add the zucchini and onions, cook until tender and potatoes are done. Add the chopped bacon, mix well. Turn the heat up, cook until brown on one side, turn over and brown other side.
• 4. Note: I usually cook it a bit longer to get some of the moisture out. It is good topped with fresh tomatoes and also good for breakfast served with eggs.

BLONDIE'S~FRIED SQUASH, OKRA & POTATOES

Steps:

• 1. Prepare veggies and place in a large bowl. Add the rest of the ingredients and mix well, coating veggies well.
• 2. In dutch oven or extra large deep skillet, heat oil on med-hi till shimmery. Add veggies and allow to brown. Turn them as they brown. After browned, continue to cook on medium to med-lo until veggies are tender.
• 3. ~~~~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~~~~~~~~~~~~