I love making potato pancakes from about 3 cups leftover chilled mashed
potatoes. Normally I add some finely minced onion and garlic, an egg and a
little flour as needed. I pan fry them in butter or a mixture of butter
melted in a little oil, until golden brown on each side.

Yesterday I wondered about perhaps adding some leftover roasted butternut
squash pulp to the potato mixture. When I roast the squash for my soup I
roast it cut-side down. Excess water leaches out leaving a rather dry pulp.
Seems to me this might be a tasty blend with the potatoes. Sorta like
'harvest' potato pancakes.

I was going to try it last night with a small bit of squash and just a
little of the potatoes. I got side-tracked. So I'm putting out feelers to
see what you think or if any of you have tried this. And, even if you
haven't tried it, what seasonings? I'm definitely avoiding the typical
'pumpkin pie' spices (I don't want these to taste like pie). I use tarragon
in my squash soup. Ginger or curry powder might be nice, but I don't want
to season them too heavily.

As of right now these are totally hypothetical. Any suggestions?

Jill

jmcquown > wrote in message
.. .
>
> I was going to try it last night with a small bit of squash and just a
> little of the potatoes. I got side-tracked. So I'm putting out feelers
to
> see what you think or if any of you have tried this. And, even if you
> haven't tried it, what seasonings? I'm definitely avoiding the typical
> 'pumpkin pie' spices (I don't want these to taste like pie). I use
tarragon
> in my squash soup. Ginger or curry powder might be nice, but I don't want
> to season them too heavily.
>
I made pumpkin soup with curry last night. Very good combination.

jmcquown > wrote in message
.. .
>
> I was going to try it last night with a small bit of squash and just a
> little of the potatoes. I got side-tracked. So I'm putting out feelers
to
> see what you think or if any of you have tried this. And, even if you
> haven't tried it, what seasonings? I'm definitely avoiding the typical
> 'pumpkin pie' spices (I don't want these to taste like pie). I use
tarragon
> in my squash soup. Ginger or curry powder might be nice, but I don't want
> to season them too heavily.
>
I made pumpkin soup with curry last night. Very good combination.

These easy to make, savory potato pancakes combine mashed potatoes, crunchy
fennel and mashed acorn squash - great as a main course.
Serves 4


INGREDIENTS:


¼ lb. russet potatoes, peeled, boiled and mashed dry

1/4 lb. fennel, chopped

1/4 lb. acorn squash, peeled, deseeded, diced, boiled and mashed dry

2 eggs, beaten

1 tbsp. all-purpose flour, sifted

1 tsp. salt

1 tsp. black pepper

1 tsp. borage, chopped

¼ cup sunflower oil


METHOD:


Using a food processor, combine mashed potatoes, acorn squash, eggs,
flour, salt, black pepper and borage until a dough ball forms. Fold in
fennel.


Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll
out balls until ¼ inch thick. Fry for 5 minutes on each side until golden
brown. Serve hot with a light salad and garlic bread.



"jmcquown" > wrote in message
.. .
> I love making potato pancakes from about 3 cups leftover chilled mashed
> potatoes. Normally I add some finely minced onion and garlic, an egg and
a
> little flour as needed. I pan fry them in butter or a mixture of butter
> melted in a little oil, until golden brown on each side.
>
> Yesterday I wondered about perhaps adding some leftover roasted butternut
> squash pulp to the potato mixture. When I roast the squash for my soup I
> roast it cut-side down. Excess water leaches out leaving a rather dry
pulp.
> Seems to me this might be a tasty blend with the potatoes. Sorta like
> 'harvest' potato pancakes.
>
> I was going to try it last night with a small bit of squash and just a
> little of the potatoes. I got side-tracked. So I'm putting out feelers
to
> see what you think or if any of you have tried this. And, even if you
> haven't tried it, what seasonings? I'm definitely avoiding the typical
> 'pumpkin pie' spices (I don't want these to taste like pie). I use
tarragon
> in my squash soup. Ginger or curry powder might be nice, but I don't want
> to season them too heavily.
>
> As of right now these are totally hypothetical. Any suggestions?
>
> Jill
>
>

These easy to make, savory potato pancakes combine mashed potatoes, crunchy
fennel and mashed acorn squash - great as a main course.
Serves 4


INGREDIENTS:


¼ lb. russet potatoes, peeled, boiled and mashed dry

1/4 lb. fennel, chopped

1/4 lb. acorn squash, peeled, deseeded, diced, boiled and mashed dry

2 eggs, beaten

1 tbsp. all-purpose flour, sifted

1 tsp. salt

1 tsp. black pepper

1 tsp. borage, chopped

¼ cup sunflower oil


METHOD:


Using a food processor, combine mashed potatoes, acorn squash, eggs,
flour, salt, black pepper and borage until a dough ball forms. Fold in
fennel.


Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll
out balls until ¼ inch thick. Fry for 5 minutes on each side until golden
brown. Serve hot with a light salad and garlic bread.



"jmcquown" > wrote in message
.. .
> I love making potato pancakes from about 3 cups leftover chilled mashed
> potatoes. Normally I add some finely minced onion and garlic, an egg and
a
> little flour as needed. I pan fry them in butter or a mixture of butter
> melted in a little oil, until golden brown on each side.
>
> Yesterday I wondered about perhaps adding some leftover roasted butternut
> squash pulp to the potato mixture. When I roast the squash for my soup I
> roast it cut-side down. Excess water leaches out leaving a rather dry
pulp.
> Seems to me this might be a tasty blend with the potatoes. Sorta like
> 'harvest' potato pancakes.
>
> I was going to try it last night with a small bit of squash and just a
> little of the potatoes. I got side-tracked. So I'm putting out feelers
to
> see what you think or if any of you have tried this. And, even if you
> haven't tried it, what seasonings? I'm definitely avoiding the typical
> 'pumpkin pie' spices (I don't want these to taste like pie). I use
tarragon
> in my squash soup. Ginger or curry powder might be nice, but I don't want
> to season them too heavily.
>
> As of right now these are totally hypothetical. Any suggestions?
>
> Jill
>
>

"jmcquown" > wrote in message > ...
> I love making potato pancakes from about 3 cups leftover chilled mashed
> potatoes. Normally I add some finely minced onion and garlic, an egg and a
> little flour as needed. I pan fry them in butter or a mixture of butter
> melted in a little oil, until golden brown on each side.
>
> Yesterday I wondered about perhaps adding some leftover roasted butternut
> squash pulp to the potato mixture. When I roast the squash for my soup I
> roast it cut-side down. Excess water leaches out leaving a rather dry pulp.
> Seems to me this might be a tasty blend with the potatoes. Sorta like
> 'harvest' potato pancakes.
>
> I was going to try it last night with a small bit of squash and just a
> little of the potatoes. I got side-tracked. So I'm putting out feelers to
> see what you think or if any of you have tried this. And, even if you
> haven't tried it, what seasonings? I'm definitely avoiding the typical
> 'pumpkin pie' spices (I don't want these to taste like pie). I use tarragon
> in my squash soup. Ginger or curry powder might be nice, but I don't want
> to season them too heavily.
>
> As of right now these are totally hypothetical. Any suggestions?
>
> Jill

I make "potato pancakes" (latkes) with grated raw potatoes. Sometimes
I make them with half white potatoes and half sweet potatoes. They're
really good. You can also make them with zuchinni, I certainly don't
see why you couldn't make your "mashed" potato pancakes with half
potato half squash.
Lynn from Fargo

"jmcquown" > wrote in message > ...
> I love making potato pancakes from about 3 cups leftover chilled mashed
> potatoes. Normally I add some finely minced onion and garlic, an egg and a
> little flour as needed. I pan fry them in butter or a mixture of butter
> melted in a little oil, until golden brown on each side.
>
> Yesterday I wondered about perhaps adding some leftover roasted butternut
> squash pulp to the potato mixture. When I roast the squash for my soup I
> roast it cut-side down. Excess water leaches out leaving a rather dry pulp.
> Seems to me this might be a tasty blend with the potatoes. Sorta like
> 'harvest' potato pancakes.
>
> I was going to try it last night with a small bit of squash and just a
> little of the potatoes. I got side-tracked. So I'm putting out feelers to
> see what you think or if any of you have tried this. And, even if you
> haven't tried it, what seasonings? I'm definitely avoiding the typical
> 'pumpkin pie' spices (I don't want these to taste like pie). I use tarragon
> in my squash soup. Ginger or curry powder might be nice, but I don't want
> to season them too heavily.
>
> As of right now these are totally hypothetical. Any suggestions?
>
> Jill

I make "potato pancakes" (latkes) with grated raw potatoes. Sometimes
I make them with half white potatoes and half sweet potatoes. They're
really good. You can also make them with zuchinni, I certainly don't
see why you couldn't make your "mashed" potato pancakes with half
potato half squash.
Lynn from Fargo