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Crispy Shredded Butternut Squash and Potato Pancakes

This is just the easiest recipe to make with a little help from a package of pre-shredded potatoes and spiralized butternut squash. Your family will love this. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 20 ounces Simply Potatoes
  • 10 ounces butternut squash “noodles”
  • 1 small onion grated
  • 2 tablespoons fresh sage chopped or use 1 ½ teaspoons dried rubbed between your fingers to release the oils
  • 1 teaspoon nutmeg freshly ground
  • 1 teaspoon sea salt
  • 2 eggs beaten
  • 6 tablespoons flour
  • 2 teaspoons baking powder
  • 3 tablespoons olive oil
  • 3 tablespoons of butter
  • sour cream and chopped cilantro optional for garnish

Instructions

  1. Preheat oven to 250 degrees for warming the pancakes (or 400 degrees if you are baking them). Line a baking sheet with foil or parchment paper.

  2. In a large bowl mix all of the ingredients except oil and butter with your hands until everything is well incorporated. 

  3. Heat a large skillet over high heat. When the skillet is very hot, lower the heat to medium high and add 1 tablespoon of the oil. When the oil is hot add 1 tablespoon of butter and five to six of the pancakes. Using a small ice cream scoop will make the pancakes more even. Do not crowd the pancakes.
  4. Cook for 5-6 minutes undisturbed until the bottoms are browned. Flip the pancakes over and cook on the other side for another 6 minutes. 
  5. Remove the first batch of pancakes from the skillet and put them on the lined pan. Leave them in the oven to warm and repeat the process twice more.

  6. If you would rather bake them in the oven, preheat the oven to 400 degrees and spray a foil-lined sheet pan with cooking spray. Scoop out the pancakes (do not crowd them) and put them on the pan and bake them for 12-15 minutes then turn them and bake them for 10 more minutes.  You may have to use two pans if the pancakes are too close together. 

  7. If you want them to be more brown and crispy, you can run them under the broiler for a minute or so before serving but do not do this if you have used parchment paper to line the pan.

  8. The pancakes can stay in the oven for up to a half hour before serving at 250 degrees.

  9. Serve with the sour cream and cilantro, if using.