Potato Squashers Recipes

POTATO SQUASH CAKES

Steps:

• 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.

POTATO SMASHERS

Steps:

• Place potatoes in a small microwave-safe dish; add water. Microwave, uncovered, on high for 8-9 minutes or until tender, stirring once., Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside., With the bottom of a glass, flatten potatoes to 1/2-in. thickness. In the same skillet coated with cooking spray, cook potatoes in dressing over medium heat for 2-3 minutes or until bottoms are golden brown., Turn potatoes; sprinkle with cheese and reserved bacon. Cover and cook 2-3 minutes longer or until cheese is melted. Serve with sour cream if desired.

MASHED POTATO SQUASH

Steps:

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

POTATO SQUASHERS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub potatoes and pierce with knife.
• Place potatoes on parchment lined baking sheet.
• Bake for 1 hour or until tender when pierced.
• Remove from oven; increase heat to 450 degrees Fahrenheit.
• Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
• Drizzle with 1 tablespoon olive oil.
• Sprinkle with salt.
• Bake 12 minutes.
• Flip potatoes and drizzle with remaining oil.
• Sprinkle with salt.
• Bake 12 minutes or until outer edges and skins are crispy and golden.