recipes for tinned potatoes.

zippychick

we have an older thread with some ideas

Ill merge this later on

Zip

patchwork_cat

At 15p a tin we always have a couple of tins in these days. Great for spanish omelettes and nice sauted.

lilian1977

They have gone up to 25p in our Tesc0 - wondering if A Girl Called Jack's posts have anything to do with it....!

Anyway. We use them in spanish omelettes and bombay potatoes, also patatas bravas. I find them better than fresh for these as they don't fall apart as easily.

Savannah02K

I also use them for crushed new potatoes. Just heat gently, drain then put knob of butter and splash of good quality olive oil in the warm pan, lob the pots back in, crush with back of fork and then serve. I reckon most of the time you get served this when out, they've used tinned pots as it tastes just as nice as in meal out.

phizzimum

I bought a couple of tins the other day as they were so cheap - I used one in a pie with leftover meat and gravy from a roast. They tasted fine that way but as others have said I think I would get complaints if I served them undisguised. But i think i will keep a tin in the back of the cupboard as they're useful to bulk things out - no peeling involved either!

Eyeore

hmm some very good suggestions here, OH would have a fit but I might get a tin in to use for bombay potatoes and see if he can tell!

thanks to all for the ideas

Februarycat

I usually roast them with a bit of chill powder and oil, they taste better roasted.

Berni888

For a quick out of the cupboard and in the oven meal, I used to make a tuna bake with them. I never bothered frying the onions before hand, but you can do. I just popped a tin of tuna in a casserole dish along with a chopped onion and a tin of sweet corn. Add pepper. Then I'd slice a tin of potatoes and layer them across the top. Cover with cheese sauce (for this quick job just from a packet with added hot water), sprinkle that with some grated cheese and in the oven for 30 minutes. Quick and effortless and quite tasty too. Haven't made in a while as trying to eat fresh, but will always resort to for comfort and ease

jpscloud

I think tinned spuds are a bit of an acquired taste - they do have a distinctive flavour which some people just don't like, and may never do.

I started using them in slow cooker stews, and then used some rolled in olive oil and heated up in the halogen oven with a little rosemary. Absolutely lovely.

I also like them with corned beef, crushed with a fork to make hash.

pinkypig

I am not keen on them just as they are but the are great in cheese pie, chicken pie or meat and potato pie. I also use them to pad out different sorts of soup.

PP xx