Cooking a quick side dish for breakfast or dinner using potatoes, onions and squash depends primarily on timing and the order in which you add the ingredients to the frying pan. If serving this dish alongside eggs, it’s best to get it started before you start cooking the eggs, since this preparation requires a longer cooking time.
Things You'll Need
Slice the potatoes, onions and squash. The thinner your slices of potatoes and onions, the faster they will cook. Squash tends to cook very quickly, so you may want slightly thicker cuts of this vegetable. Use 1/4-inch slices of potatoes, and 1/2-inch pieces of squash. The onions should be sliced fairly thin.
Heat the vegetable oil or butter in a frying pan over medium high heat. Add salt, pepper or other seasonings directly to the pan prior to cooking the vegetables.
Add the onions and cook them until they are soft. When the onions begin to lightly brown, add the potatoes and stir them in so that both vegetables are well mixed. The potatoes will absorb the oil or butter quickly, so be careful that they don’t burn. Add more fat if necessary to prevent burning.
Turn the heat down to a medium flame and stir frequently.
Stir in the squash when the potatoes become soft or cooked to your preference. At this point you can turn the flame down to low, give the mixture a good stir and place a lid over the pan to allow the squash to steam. Squash contains a good amount of water, which will be released during cooking.
Serve the dish when the squash can be pierced easily with a fork.
Add bacon crumbles, fresh herbs or shredded cheese to enhance the flavor of this dish.