Recipes Using Canned Potatoes

I just finished canning 14 quarts of white
potatoes. I have done this for several years now, but mostly use them for soup.
Just wondered if anyone had other recipes
or ideas for using them? I peeled them and
cut into medium size cubes.Any other ideas for potatoes would be helpful.I bought 2
bushels from a neighbor and have no basement or cellar.I cut 6 gallon bags
into french fry strips and froze them
for frying.

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Comments

  1. Carol Cripps says

    Thes potatoes make really great home fries. Jut slice them up ad pt them in a pan with butter or bacon grease, and season as desired. My favourites are snipped chives(added near the end so they don’t scorch) pepper, onion and garlic powder,paprika and a dash of thyme.

    Carol

  2. Sue-NH says

    I don’t use canned potatoes now as there are just the two of us and we don’t eat much in the potato line any more. But when I used to use them I would use them in stews and soups like you do. They alos make great shepards pie and mashed potatoes you just have to treat them like they are pre-cooked which they are. For mashed I just reheated them – mashed them the same way as if I had just boiled them. You can also do things like home-fries which use leftover cooked potato anyway. Treat them like the ultimate convenience food since all the hard work is already done!

  3. Doris says

    My pastor’s wife would slice them onto a buttered cookie pan. Add salt and pepper and a bit of onion powder. Bake at 350 just until lightly browned.

  4. Tracy Spenst says

    We use canned potatoes in this way:

    Slice the potatoes into a crockpot and pour in cream (regular whipping cream, not heavy) until you can see it coming up through the potatoes. Cook on high for 2-4 hours. Add butter and salt to taste, then serve.

  5. Doris says

    My frend Betty and many ladies here in south GA. like to make their Potato Salad with mashed potatoes. Would that work for your canned potatoes?

  6. Amy says

    You can bake them with canola or olive oil and garlic and herbs. In fact, I can’t think of any way you couldn’t use them except as a regular baked potato. What a good idea! I never thought of canning them. They would be ready to heat for pot pies and chowders.

  7. Kathy says

    I keep store brand canned potatoes on hand for those rare occasions when I want potatoes. They are great for scalloped or au gratin potatoes, soups, stews, fried w/ onions, you can even mix them with some butter, sour cream, and cheese, put them in a baking dish, bake and serve like you would twice baked potatoes, but without the skin. You can do almost anything with them that you would do with a fresh potato, but you don’t need to cook them as long.

  8. Veee says

    What a great idea! I live in Texas and have trouble keeping potatoes and onions because of the humidity. How do you can potatoes? I dry the onions or freeze them. Anything special need to be done to freeze potatoes? I thought it ruined the texture.

    • Kathy says

      I also live in TX and know how hard it is to keep fresh potatoes. I don’t can, so I keep store bought canned potatoes on hand. You can find them on the canned vegetable aisle. Store brands are usually pretty cheap and just as good as brand name. I buy 3 or 4 cans when they are on sale, so I always have some on hand. They come in whole small potatoes, or sliced potatoes, and sometimes you can also find them cubed. I’m not sure but I don’t think raw potatoes freeze well, but you can freeze mashed potatoes just fine, also scalloped potatoes, or other casserole type potato dishes. I’ve also shredded boiled potatoes to use later as hashbrowns.

      • Airy says

        Great site and lots of tips. There are just two of us in my house and we often don’t need the entire can of potatoes at once so I drain and freeze the unused portion in a zip lock bag. If I am making chicken pot pie for 2 people I divide the can of diced potatoes into 3 equal amounts. At 50 cents a can that comes to about $0.17 per meal.

    • Zimexlady says

      OH YES YOU CAN!…..freeze bags of whole fresh potatoes. Scrub them clean, slater bacon grease or oil on the coats, wrap snugly in aluminum foil and bake until ALMOST done. Store in bags in your freezer. When you want a baked potato FAST, remove foil and wrap in dampened paper towel, then microwave until you can pierce with a fork, usually 2-3 minutes. Cut a 1/4″ slit down the middle, squeeze both ends together to open and VOILA (!) you have a baked potatoe nice, dry and fluffy. I keep “half-baked” potatoes in my freezer for six months, ready to go for any potato dish. TRY it, you’ll LOVE it.

  9. Suzy says

    We made a casserole with some, by mixing them with about 4 cups of cooked rice, a couple cans of tuna ( I’m sure chicken would work too)a can of peas and carrots, and 1 1/2 C of cheddar cheese. Mix all together Put a little more cheese on top and bake at 350′ for 1/2 an hour.

  10. Angela Lorusso says

    I’d suggest making Gnocchi’s, an italian pasta. If I understand they are pre-cooked. Finish cooking, mash, (don’t add anything, ie: butter or milk)let cool and start adding flour. Start out with 2cups and move on from there, it all depends on the amount of potaoes you used.I also add a sprinkle of salt & garlic powder, mix well and start kneading until dough consistency (not sticky and not hard to work with). Flour your table as you go along, roll out into inch thick ropes,cut into inch pieces. When done drop into boiling salted water, they will sink, when they float, leave in an addtional couple of mins, strain and serve with meat sauce on top.Remember potatoes have to be cold otherwise will absorb too much flour and they end up being too hard to eat.Have sauce ready, because as soon as they float, after a couple more minutes they are ready to eat

    • Annie says

      I personally would advise against using canned potatoes for gnocchi. My nonna taught me to boil the potatoes skins on and whole and then to peel and mash, as the least amount of moisture you have in the potato, the better the gnocchi will hold. Maybe it would work but that’s what my nonna told me, and every Italian cookbook I own says the same thing.
      Also, ideally you should have no more than 25% flour in your gnocchi mix.

      As someone mentioned, you can use canned potatoes in place of potatoes for just about everything, except baked potatoes. They are really nice (drained and patted dry) roasted with some butter and thyme.

  11. Jubie says

    I like to drain and quarter them. Then in another dish put flour, salt and pepper and dump the taters in, coating them well. Then I use my fry baby to make Fried Taters.

  12. Donna says

    Vee,I just peel the potatoes cut into cubes(let them sit in water till you get all done)Put 1 teaspoon canning salt to each quart jar.Add boiling water to cover.Put on prepared seals and bands.I pressure can
    them for 20 minutes, start counting when the jingling begins.

  13. Star says

    I’ve found that it works best to rince the canned potatos before you toss them in the pan to fry. It takes out more of the liquid that way and you do not end up with soup when you want fried. They are also great to take camping, they are quick and easy to throw in a frying pan over the fire.

    • Donna says

      Just the answer I needed!! We heading for the great outdoors and I have an overflow of canned potatoes…Thank you!!

  14. says

    Potatoes with a cheese sauce
    2 quarts small potatoes
    2 cups milk
    2 pounds American cheese, cubed
    Salt and black pepper to taste
    Corn starch
    Drain them well, and put them into a large pot. Add milk,use medium heat, and heat until potatoes are hot. Add cheese cubes allowing cheese to melt. Add salt if needed, add black pepper to taste. If sauce is to thin make a slurry with milk and corn starch and add to sauce to thicken it. Serve with a meat dish, green beans, and salad.

  15. Jackie says

    I found a great way to make the canned potatoes. I drain them and then put them on paper towels to dry. Then I brown the whole potato in a skillet with margarine or butter, then I put the skillet in the oven with my roast. Just roll them around occasionally. I usually do this about 40 min before my roast is done. You wind up with perfect oven browned potatoes with a crust that are tender on the inside. Don’t forget the zalt, pepper and paprika, like I did in telling you about this.

  16. Laura in Ohio says

    Last year I canned cubed and sliced potatoes. Cubes for soups, stews, etc…, and sliced mostly for hashed browns for breakfast, brunch or dinner ! Rinse them first, and they will brown better.

    Sliced also work well for casseroles, like scallopped potatoes.

    Enjoy your canned potatoes, they are well worth the time !!

  17. Dawn says

    One recipe that my grandma always makes and I love is peas and potatoes. It’s just peas and potatoes in a white sauce with pepper and salt to taste.

  18. Katharine says

    Mercy me, canned potatoes are fabulous! I can tons of them every year. I make mashed potatoes with them, heat them up, drain them, mash them up as per mashed potatoes. Potato soup is also a winner. You can make potato salad with them canned potatoes, just drain them, rinse them, and continue on with your recipe. Canned potatoes are a gift in the kitchen and since they are so easy to pressure can (you have to use a pressure canner to can them) it cuts down cooking time. I love it cooking for Christmas or Thanksgiving when I’m cooking so many other dishes, I just have to warm up the potatoes and my mashed potatoes, and homemade mashed potatoes in 10 minutes or less :) Lots of good things to do with them!

  19. wendy says

    I use the canned potatoes to make my pot pies. they work great. I just add them in toward the end of the cooking time before putting it into the pastry shells. Hope this helps.

  20. Dora Thompson says

    Drain the potatoes and lightly brown them in a little butter, then add a can or pint jar of drained green beans to heat through. Bacon grease and crumbled bacon works too.

    • Carey says

      I do something similar with canned potatoes and green beans. I combine the two along with some Italian dressing and let them simmer for 20 minutes or so.

      • Erica Thompson says

        I have always cooked green beans with potatoes, they are my favorite. And filling might I add.. I have never tried adding Italian dressing but I am going to give it a try. Thanks for the suggestion.

  21. Rhonda says

    Use 1/4 to 1/2 cup of your potatoes mashed with a fork, (can heat for few seconds in microwave first) and add that to your homemade bread when you mix it. Yeast LOVES the starch in the potato and makes great tasting bread–yum! I always keep a pint jar of them in fridge since I make homemade bread every other day.

  22. Kristi says

    My sister-in-law makes a great dish with canned potatoes – she uses store ones, but certainly you can use home-canned as well –

    Diced Cheese Potatoes

    3 lg cans diced potatoes – drain water off
    1c of canned milk
    1/2 c water
    1 lb velveeta cheese
    salt and pepper to taste
    3T marg.
    Put potatoes in crock pot – combine water and canned milk and poir over potatoes. Add cheese cut into chunks. Add margerine and cook on low for 4-6 hours.

  23. B. J. says

    I haven’t seen this posted yet. I use canned potatoes for Burritos I brown 1 lb. of hamburger drain, use cubed potatoes or cut up others l large can refried beans and 1 jar salsa. Just steam your tor. or wraps and add filling with cheese on top. My family love them!

  24. says

    We use canned potatoes when we go camping fry em in butter maybe add an onion and some seasonings and maybe more butter…. goes with any dish ..especially hotdogs and burgers..:))

  25. Tiffany says

    I simply adore home canned potatoes. I have used them for mashed, fried, cubed and served as a side to a roast, potato salad, soup, add ins to other soups and stews, hash browns, etc.. I get them for free from a farmer, and have yet to find a way to store them without canning for the long term in my particular geography. I hadn’t thought of Gnocchi until this post but I am currently on jars 22-35 in the canner right now, with at least 3 more loads to go! I will certainly be adding fresh Gnocchi to my list!

  26. Ruth says

    1. Check the internet for recipes for Irish Nachos. [Some tell you to use frozen french fries, beleive me, canned potated are better]
    2. Marinate them! Canned potatoes absorb marinate better than fresh. Any marinate made for beef or chicken will work. Then fry them up
    3. My favorite is;
    1 pack of lipton onion soup
    1/2 cup olive oil
    1/2 cup water
    1 med diced onion
    2 lbs sliced canned pot
    Mix it all together and let sit for a half hour. Bake at 350 for 20 mins to half hour until potatoes are done

  27. peggy says

    i always have can potatoes on hand LOL i live in buffalo ny so i wanted to do something with them i sliced them dipped them in egg and then in it. bread crumbs a few min. in the deep fryer till golden brown salt to taste my husband and grandaughter loved them

  28. lor says

    I use canned potatoes (small whole) in a beef stew recipe. 2 cans French Onion soup 1 can cream of mushroom 3 lb beef stew meat 2 cans potatoes 2 cans green beans 1 can carrots (you can adjust vegetables to taste or diet – I can’t have corn) 1 tbsp worchestershire sauce. Mix in large glass baking dish (i use a big bowl) put in cold oven . Turn on to 300 degrees and cook about 3 hours. Yummy!

  29. Barb says

    My sister makes a dish with canned potatoes, onions and cheese sausage. She dices and onion and starts to sautee it in 1 tbsp. butter and a drop or 2 of oil….adds the canned potatoes in slices and when they begin to start browning she adds the precook cheesy sausage sliced in chunks and heats it all through. Salt and pepper to taste and viola…a quick and delicious main meal.

  30. Karla says

    Canned potatoes(home canned, or store bought) can be really tasty in a cheese sauce if you make the sauce on the stove, then layer the potatoes with thin sliced onions and crockpot for a few hours.
    Best sauce is 8oz shredded cheddar, 1tsp salt, 1/4 tsp pepper, and 16 oz sour cream. Melt a little butter in a saucepan, spoon in done sour cream, add some cheese, stir till melted, then repeat till all melted and smooth. Season, and drop over drained potatoes and onions. I use three to five cans ( if store bought) with that amount of sauce. Potatoes puff up thick and flavorful after a couple hours.
    Works great with slices, not positive, but I’m pretty sure diced would be as good.
    Good luck!

  31. Joyce says

    Try using any boiled potatoes, canned or home boiled. Drain ( or you can use the water or the can juice, but you’ll have to thicken it a little more for the right consistency of gravy ) put back in the pot, or in the pot, then put in cream of mushroom soup (however much you want) and canned mushrooms drained, lil salt and pepper to taste, fold all together (til all coated) and maybe some butter (butter makes everything better). Makes a great side dish. Short and sweet. Specially with canned potatoes. Use whole or cut in fourths so they don’t mush. Use the same mushroom stuff with one envelope dry onion soup mix and fold in cooked meat balls, no potatoes though, or you might try folding in potatoes at last minute so they don’t mush. Great stuff.
    1 or two cans potatoes
    1 or two cans mushroom soup
    1 or two sm cans mushrooms
    maybe lil milk
    salt and pepper
    Done and my kids loved them when they were little and still do.

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