Butternut Squash Hashbrown Latkes:

Butternut Squash Hashbrown Latkes:
Butternut Squash Hashbrown Latkes
Nina Safar/Kosher in the Kitch!

Butternut Squash Hashbrown Latkes

I love the way the flavors come together in this recipe and just as important, it’s EASY to whip up! The two key ingredients can be found in the frozen section at your local grocery store. Throw it together with some eggs and seasoning and you get a fancy tasting, fast making latke!

4
Servings
417
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 24oz. bag of butternut squash, peeled and diced, thawed
  • ​​​​​​​1 16 oz. bag of frozen hashed browns, thawed
  • 2 eggs
  • 1/4 Teaspoon black pepper
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon coriander
  • 1/4 Teaspoon nutmeg

Directions

Place thawed butternut squash into a large mixing bowl. Mash well. Add the bag of thawed hashbrowns. Then add the remaining ingredients and mix well. Heat up a large non stick frying pan with oil over medium heat. Using 1/4 cup measuring cup, cook the batter in batches and fry until golden brown, about 3 – 4 minutes each side.

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
22g
33%
Sugar
4g
N/A
Saturated Fat
4g
18%
Cholesterol
80mg
27%
Protein
7g
15%
Carbs
53g
18%
Vitamin A
939µg
100%
Vitamin B12
0.2µg
3.2%
Vitamin B6
0.5mg
25.5%
Vitamin C
42mg
70%
Vitamin D
0.4µg
0.1%
Vitamin E
6mg
28%
Vitamin K
13µg
17%
Calcium
117mg
12%
Fiber
7g
26%
Folate (food)
70µg
N/A
Folate equivalent (total)
70µg
17%
Iron
2mg
13%
Magnesium
85mg
21%
Monounsaturated
10g
N/A
Niacin (B3)
4mg
21%
Phosphorus
211mg
30%
Polyunsaturated
7g
N/A
Potassium
1035mg
30%
Riboflavin (B2)
0.2mg
10.4%
Sodium
710mg
30%
Thiamin (B1)
0.3mg
22.3%
Zinc
1mg
6.3%

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