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How to Use Canned (Home or Commercial) Potatoes
On Sunday, my day went haywire, so we didn't have our regular roast dinner. Instead I make a beef pie using canned mince and dehydrated veggies. To serve with the pie, I opened a jar of diced potato, drained them and then roasted them with a sprinkle of smoked paprika and garlic powder. They were delicious! And so, so quick and easy.
Why use canned potatoes?
Convenience. Canned potatoes are ready to open and use, or eat. No need to wash, peel, dice and cook - they are ready to go. Theyare also shelf stable, meaning you don't need to worry about them sprouting, or getting freezer burn from being in the freezer too long.
Do canned potatoes save you money?
You need to know your unit price.
Fresh potatoes are regularly on sale for 40 cents a kilo; commercially canned potatoes are $3.60 a kilo. If you can get fresh poatoes for less than $3.60 a kilo and you have the jars, flats, rings and canner then you will save money filling your pantry with beautiful jars of snowy white potatoes.
But when fresh potatoes are $4 a kilo, then using canned potatoes will save you 40 cents.
You need to know your unit price!
Canned potatoes are so convenient to have in the pantry because they are already cooked, ready to eat. You can simply open the jar (or the can if you use bought canned potatoes) and dig in. Of course, they may not be quite so appetising like that, so here are some other ways to use them that really are delicious.
Potato salad is delicious using canned potatoes (does anyone remember the Heinz tinned potato salad of the 1970s?). Drain, rinse and drain. While the potato is draining for the second time, hard boil an egg and chop a small onion. Grate the egg, add to the potato with the onion. Slice some celery and add to the potato. Mix 2 tablespoons sour cream into 1/2 cup mayonnaise and stir through the potato/veg mix. Sprinkle with chopped parsley. Chill and then enjoy.
Add them to stews instead of fresh potatoes. Open the jar, drain, rinse the potatoes under cool water (this gets any residual starch off them) and then add to the stew about 30 minutes before it's done. The potatoes will still absorb some of the flavours from the stew but they won't be soggy or mushy.
Make potato soup. Again, open and drain one or two jars of potatoes. Rinse under cool water, drain and then put them into a saucepan. Use a potato masher to mash them until they are the consistency you like; I personally like a very smooth potato soup so I make sure they are a smooth paste. Finely chop two spring onions, including some of the green and add to the pot. Add milk to just cover the mashed potatoes, a tablespoon of butter, salt and pepper to taste. Heat on low, stirring occasionally, until it just starts to simmer. Don't boil, you don't want the milk to curdle. Taste and adjust the seasonings. If you prefer a smooth, creamy potato soup use a stick blender to puree the potato.
For a potato and corn soup, process 1/2 cup corn kernels with a stick blender or in a food processor and add to the pot with 1/2 cup of frozen corn kernels before heating. Garnish with chopped parsley.
Scalloped potato is easy with canned potatoes. They're chunky, so you don't need to layer them. Just drain and rinse, then spread over the base of an oiled casserole dish. Thinly slice one onion and spread over the potato. Melt 3 tablespoons of butter in a saucepan. Stir in 3 tablespoons of plain flour to make a roux. Cook for two minutes. Add 2 cups cold milk, stirring constantly. Add 1/2 cup grated cheese - any cheese you have. Taste and season with salt and pepper and a pinch of nutmeg. Pour over the potatoes. Sprinkle with breadcrumbs and 1 cup grated cheese. Bake in a 200 degree Celsius oven for 20 - 25 minutes until potato is hot and cheesy crumbs are golden and melted. So much faster than the traditional layered scalloped potato.
Almost instant mashed potato. Open a jar of potatoes and rinse then drain well. I like to dry them with a tea towel. Add to a microwave safe bowl. Mash the potatoes until they are lump free. Add a little butter and milk and stir in. Warm in the microwave on medium, stirring every two minutes, until they are heated through. Check the consistency, you may need to add more milk. Season with salt and pepper.
If canning potatoes is on your preserving list, or you have a tin or two in the pantry and are not sure how to use them, try one or two of these ideas, or use them for inspiration to come up with your own ways to use canned potatoes.
Why use canned potatoes?
Convenience. Canned potatoes are ready to open and use, or eat. No need to wash, peel, dice and cook - they are ready to go. Theyare also shelf stable, meaning you don't need to worry about them sprouting, or getting freezer burn from being in the freezer too long.
Do canned potatoes save you money?
You need to know your unit price.
Fresh potatoes are regularly on sale for 40 cents a kilo; commercially canned potatoes are $3.60 a kilo. If you can get fresh poatoes for less than $3.60 a kilo and you have the jars, flats, rings and canner then you will save money filling your pantry with beautiful jars of snowy white potatoes.
But when fresh potatoes are $4 a kilo, then using canned potatoes will save you 40 cents.
You need to know your unit price!
Canned potatoes are so convenient to have in the pantry because they are already cooked, ready to eat. You can simply open the jar (or the can if you use bought canned potatoes) and dig in. Of course, they may not be quite so appetising like that, so here are some other ways to use them that really are delicious.
Potato salad is delicious using canned potatoes (does anyone remember the Heinz tinned potato salad of the 1970s?). Drain, rinse and drain. While the potato is draining for the second time, hard boil an egg and chop a small onion. Grate the egg, add to the potato with the onion. Slice some celery and add to the potato. Mix 2 tablespoons sour cream into 1/2 cup mayonnaise and stir through the potato/veg mix. Sprinkle with chopped parsley. Chill and then enjoy.
Add them to stews instead of fresh potatoes. Open the jar, drain, rinse the potatoes under cool water (this gets any residual starch off them) and then add to the stew about 30 minutes before it's done. The potatoes will still absorb some of the flavours from the stew but they won't be soggy or mushy.
Make potato soup. Again, open and drain one or two jars of potatoes. Rinse under cool water, drain and then put them into a saucepan. Use a potato masher to mash them until they are the consistency you like; I personally like a very smooth potato soup so I make sure they are a smooth paste. Finely chop two spring onions, including some of the green and add to the pot. Add milk to just cover the mashed potatoes, a tablespoon of butter, salt and pepper to taste. Heat on low, stirring occasionally, until it just starts to simmer. Don't boil, you don't want the milk to curdle. Taste and adjust the seasonings. If you prefer a smooth, creamy potato soup use a stick blender to puree the potato.
For a potato and corn soup, process 1/2 cup corn kernels with a stick blender or in a food processor and add to the pot with 1/2 cup of frozen corn kernels before heating. Garnish with chopped parsley.
Scalloped potato is easy with canned potatoes. They're chunky, so you don't need to layer them. Just drain and rinse, then spread over the base of an oiled casserole dish. Thinly slice one onion and spread over the potato. Melt 3 tablespoons of butter in a saucepan. Stir in 3 tablespoons of plain flour to make a roux. Cook for two minutes. Add 2 cups cold milk, stirring constantly. Add 1/2 cup grated cheese - any cheese you have. Taste and season with salt and pepper and a pinch of nutmeg. Pour over the potatoes. Sprinkle with breadcrumbs and 1 cup grated cheese. Bake in a 200 degree Celsius oven for 20 - 25 minutes until potato is hot and cheesy crumbs are golden and melted. So much faster than the traditional layered scalloped potato.
Almost instant mashed potato. Open a jar of potatoes and rinse then drain well. I like to dry them with a tea towel. Add to a microwave safe bowl. Mash the potatoes until they are lump free. Add a little butter and milk and stir in. Warm in the microwave on medium, stirring every two minutes, until they are heated through. Check the consistency, you may need to add more milk. Season with salt and pepper.
If canning potatoes is on your preserving list, or you have a tin or two in the pantry and are not sure how to use them, try one or two of these ideas, or use them for inspiration to come up with your own ways to use canned potatoes.