blog, savoury/savory, snack
Comments 14

Leftover Butternut Squash and Potato Cakes

“The potato, like man, was not meant to dwell alone.”

 ~ Shila Hibben

Happy Thanksgiving, everyone!

I hope you all enjoy the holiday with lots of loved ones. This last weekend we had our celebration – 14 around the table with the youngest being a 1 year old who was far more interested in walking around and saying “hi” to all the new faces. Besides our family: my parents, the 4 of us who live in Ireland, my brother-in-law and three nieces and nephew, we had four guests. Three of these guests are our regular guests of honour at Thanksgiving and the tradition of their company is as important as all the other Thanksgiving rituals. My mam, didn’t make her pineapple ham, or her lime-jello salad (both of which disappointed me) but we did have stuffing with pecans like Grandma used to make and my mom’s date roll that she found in a newspaper in Ireland but that similar to one her mom made, link here.

Date-Pecan-Marshmallow-Dessert

Leftovers are one of my favourite things about Thanksgiving and Christmas and a little like Ross from Friends, I have my favourite post-Thanksgiving sandwich. If you haven’t seen that episode, watch the clip below. It’s hilarious.

I actually have leftover butternut squash I was saving for today to make with the leftover potatoes from our celebration yesterday…only to find out we literally have only turkey, ham and a few pieces of dessert left to eat. That’s never happened before. We usually would have a bit of everything so you can have a mini-Thanksgiving dinner for your lunch the next day, if you so desired. Needless to say , like Ross, disappointed isn’t an understatement.

So, here’s hoping you have some leftovers that you can enjoy with this spicy but fairly healthy potato cake, that’s packed with iron, omega-3 fatty acids and vitamin C thanks to spinach and the butternut squash (source WHfoods.com). Also, by using the marinated butternut squash, it adds a lovely flavourful punch that doesn’t really need anything else. They are perfect for lunch or a late evening snack. I do recommend making these when you have leftovers of potatoes and the butternut squash at least, otherwise it’s quite the project (as you need at least 4 hours to make the butternut squash….). I personally preferred the ones with the cheese but without it they are a wee bit healthier! According to my sister, Katie, these are her favourite thing that I’ve made – the perfect amount of spice.

If you need some other ideas for Thanksgiving, why don’t you check out these recipes as well as the Date Roll, above:

Tomato, Orange and Lentil Soup

avoca

Nutella and Pumpkin French Toast Roll-ups

pumpkinnutellafrenchtoastrollups

Apple and Bacon/Rasher Stuffed Mushrooms

christmas mushrooms

I am sharing this at Fiesta Friday #146 which is hosted as ever by the lovely Angie and her co-hosts,  Antonia @ Zoale and Petra @ Food Eat Love

Leftover Butternut Squash and Potato Cakes

(adapted from Smart Cooking 1  by Marita McGeady and Martina Cribben, which was my sister’s Home Economics book.)

Makes 9

leftover-potato-and-butternut-squash-pancakes

Ingredients

  • 1¼- 1½ cups, leftover cold mashed potatoes
  • ¼ cup, leftover cold carrots
  • ¼-½ cup, leftover spicy marinated butternut squash
  • 1 onion, diced
  • ¼-½ cup, washed spinach, roughly chopped
  • 3-4 tbsp, cream/plain flour
  • 3⅓ tbsp butter
  • 2 tbsp grated cheese (optional)
  • salt and pepper to taste
  • oil/butter to fry

Method

  1. With a potato masher, mash together the potatoes, butternut squash and carrots together.
  2. Add the onion, spinach, seasoning and cheese, if using, and mix together, along with 3 tbsp flour.
  3. Melt the butter in a non-stick frying pan, and then add to the potato cake mixture and mix well. If it’s too wet, add the final tablespoon of flour.
  4. Divide the mixture into three equal parts, and divide each of those sections into three further parts. Form into flatish circles.
  5. In a non-stick pan, add a mix of oil and butter. You want it to be barely coating the pan as otherwise the potato cakes are too oily.*
  6. Once golden brown, flip and cook the other side.
  7. Once cooked put on a plate covered with paper towel, to drain any excess oil.
  8. Eat hot with sour cream, ketchup or other condiment of your choice.

*If needed, which is what I did, heat the oil and butter mixture, and then pour off any excess so that it just barely skims the pan. If you have one of those olive oil sprays, that would be a good option as well

 

 

 

 

14 Comments

  1. Sandhya says

    Maggie, I am so glad you visited my blog. It gave me a chance to find your fabulous blog. My heart goes out to you as I know only too well how difficult it is to lose a sister. I lost mine 3 years ago. So sending you hugs.
    Your Thanksgiving recipes are simply fabulous. I love them all but want to dive in those pumpkin nNutella rolls first 🙂

    • I am so sorry to hear about your sister, Sandhya. I hope your heart is healing but I know how slowly that can go. If you ever need someone to talk to or share memories of her with, let me know – I’m here.
      Thanks very much for the compliments. I love those pumpkin nutella rolls! We didn’t make them yet – but maybe later this month 🙂

  2. petra08 says

    Leftovers can sometimes be even better than the first meal. The transformation here is great and I love anything with butternut squash! Happy Fiesta Friday 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s