Squashed Potato Pancakes
These delightful squash and hash brown pancakes are a fun twist on a classic breakfast favorite. Crispy on the outside and tender on the inside, they make for a satisfying and flavorful meal. Serve them with a side of warm applesauce for a deliciously sweet and savory experience. Great for breakfast or brunch, these pancakes are sure to become a new family favorite!
— Constant Cookbook
Ingredients
- 1 box (10 ounces) frozen squash, thawed
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 8 ounces frozen hash-brown potatoes, semithawed (about 10 minutes out
- of the freezer)
- Vegetable oil for frying
- Applesauce for serving
Instructions
- In a large bowl, mix the squash and egg together well. Add the flour, salt, sugar and baking powder and stir with a spatula. Add the potatoes, stirring until combined.
- Heat a nonstick sauté pan over medium heat, and add enough oil just to cover the bottom of the pan. When the oil is shimmering, portion about 2 tablespoons of the potato mixture into the pan and fry on each side until browned, about 6 minutes total. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter and serve when the pancakes have cooled slightly. Serve with a cup of applesauce for dipping.
- The pancakes can be refrigerated, well covered, for up to 2 days and reheated in a warm (250°F) oven. Makes 12 medium pancakes.
- <b>Variation: </b> Omit the salt and add 1/2 cup French-fried onion rings to the batter with the dry ingredients.
- <b>Toddler Tip:</b> Ask your child to take a bite and tell you what they think the shape looks like, such as a bird, a boat or a fish.
- Adapted from <i>The Toddler Caf&#233;,</i> by Jennifer Carden (Chronicle Books, 2008).
Comments
No comments found.