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Potato squash cakes


  • 6 regular sized red potatoes washed and shredded, don’t peel. Use cheese grater on smaller size that you would use for parmesan cheese
  • 1-1/2 cups shredded butternut squash. Peel skin, remove inside seeds and membranes. Use cheese grater on smaller size that you would use for parmesan cheese
  • 1/2 teaspoon pepper
  • 1 tablespoon sea salt or kosher salt
  • 2 eggs
  • 2 green onions sliced
  • 1 tablespoon corn starch
  • 1/2 teaspoon sriracha or hot sauce (optional)


  1. Place all ingredients into large mixing bowl. Mix well until combined.
  2. Meanwhile preheat large fry pan to medium high.
  3. Add two tablespoons grapeseed oil or vegetable oil to pan.
  4. Drop potato squash mixture in 1/2 cup portions into pan, press down until shape of pancake. Fry three to five minutes or until golden brown, then flip and fry other side for another three to five minutes.
  5. TIP: Potatoes can be dangerous for botulism if you don’t cook immediately after slicing/ shredding. Place potatoes into cold water if you are not cooking them right away. Be sure to drain water off well and squeeze out all moisture before cooking for this recipe.

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