Skillet Squash And Potatoes Food

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SQUASH, ZUCCHINI AND POTATOES



Squash, Zucchini and Potatoes image

This is a very simple dish that my family really enjoys. When I was a little girl my mother always made it for us to enjoy. Any vegetable can be used to add to the potatoes. I usually use small red potatoes (then I use about 8 rather than 4), but any kind of potato can be used.

Provided by Lighthouse Rita

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

2 squash, sliced
2 zucchini, sliced
4 potatoes, cut in pieces
salt
pepper

Steps:

  • Put water in pot add potatoes.
  • Cook potatoes until a little soft.
  • Add vegetables and cook until desired texture of veges.
  • Olive oil or butter can be spread on top.
  • Salt and pepper to desired taste.
  • Since I am always watching my weight I do not put butter or olive oil on top only salt and pepper.

SQUASH AND POTATOES



Squash and Potatoes image

My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

6 bacon strips, diced
1 large potato, peeled and diced
1 small onion, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 tablespoon fresh minced dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

FRIED POTATOES AND SQUASH



Fried Potatoes and Squash image

Make and share this Fried Potatoes and Squash recipe from Food.com.

Provided by Hippie2MARS

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 large baking potatoes, peeled
2 large yellow squash
1 large onion
1 tablespoon flour
1/2 cup vegetable oil
salt and pepper

Steps:

  • Heat oil over medium high heat in large, flat-bottomed skillet.
  • Slice potatoes and squash into rounds.
  • Slice onions and separate into rings.
  • Layer in hot oil, starting with potatoes.
  • Sprinkle each complete layer (potatoes, squash, and onion) lightly with flour, salt and pepper.
  • Continue to fry, turning occasionally for even browning. Drain on paper toweling.

Nutrition Facts : Calories 237, Fat 18.6, SaturatedFat 2.5, Sodium 11.6, Carbohydrate 16.7, Fiber 2.4, Sugar 4.2, Protein 2.6

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS



Fried Yellow Squash with Potatoes and Onions image

My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken.

Provided by Kelly Lee Sevart

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 8

Number Of Ingredients 10

1 cup vegetable oil
½ yellow onion, diced
4 potatoes, peeled and sliced
3 yellow squash, sliced
¼ cup butter
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon red pepper flakes

Steps:

  • Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 22.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 1.2 g

SQUASH, POTATOES AND ONIONS- OH MY!



Squash, Potatoes and Onions- Oh My! image

A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!

Provided by Chef Mommie

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/4 cup margarine (or a little bacon grease)
3 medium size yellow squash (cut in chunks)
2 medium potatoes (cut in chunks)
1 small onion (halved and sliced)

Steps:

  • Wash and Cut up squash, potatoes and onions.
  • Melt butter in lg. fry pan.
  • Add squash.
  • Add potatoes on top of squash.
  • Add onions on top of potatoes.
  • Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
  • Add salt and pepper to taste.
  • Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).

Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2

POTATO AND SQUASH CASSEROLE



Potato and Squash Casserole image

-Tommy Haigler, Lexington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

2 medium red potatoes, peeled and cubed
1 medium yellow summer squash, diced
3 tablespoons finely chopped onion
1 tablespoon butter
Dash salt and pepper
1/2 cup shredded sharp cheddar cheese
3 bacon strips, cooked and crumbled

Steps:

  • Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.

Nutrition Facts : Calories 312 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

SKILLET SQUASH AND ONIONS



Skillet Squash and Onions image

Make and share this Skillet Squash and Onions recipe from Food.com.

Provided by fwb45

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons margarine or 3 tablespoons extra virgin olive oil
2 lbs zucchini or 2 lbs yellow squash, scrubbed and sliced 1/2-inch thick
3 medium yellow onions, peeled and sliced 1/4-inch thick
1 teaspoon salt
1/4 teaspoon summer savory
1/4 teaspoon oregano
1/8 teaspoon nutmeg
1/8 teaspoon pepper

Steps:

  • Heat butter or oil over low heat in a large skillet. Add remaining ingreidents and stir gently to mix. Cover and cook over low heat 30-35 min until squash is fork tender stirring occasionally.

Nutrition Facts : Calories 148.9, Fat 9.5, SaturatedFat 5.7, Cholesterol 22.9, Sodium 679, Carbohydrate 14.9, Fiber 3.8, Sugar 9.2, Protein 3.8

SKILLET SQUASH AND POTATOES



Skillet Squash and Potatoes image

MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper-a great side dish for any entree and a complement to other vegetables as well. -Bonnie Milner DeRidder, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon canola oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika

Steps:

  • In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

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