“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.
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:
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.)
- 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
- With a potato masher, mash together the potatoes, butternut squash and carrots together.
- Add the onion, spinach, seasoning and cheese, if using, and mix together, along with 3 tbsp flour.
- 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.
- Divide the mixture into three equal parts, and divide each of those sections into three further parts. Form into flatish circles.
- 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.*
- Once golden brown, flip and cook the other side.
- Once cooked put on a plate covered with paper towel, to drain any excess oil.
- 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