recipes for tinned potatoes.

mi_jardin

We use them on the BBQ. I open the tin, leaving the lid attached, and plonk the tin on the grill. They are already cooked, so you are just reheating them, and it saves putting the hob on. Or make into a quick and easy potato salad.

double_mummy

end of the month special

rought cut 1 large tin of potatoes - put in frying pan for about 3 minutes add any veg left over from the month (end of bags in the freezer etc) add in any meats (precooked) left over (in this house usually a chicken thigh some bacon and ham etc) add eggs if you have them if not add gravy and then eat and herbs and spices to taste


yum yum yum

[Deleted User]

Hi,

I only use them when the ground is too frosty to dig my own, they are vile, at 15p a tin what do you expect.

You could make a nice meal with some 4 pence [STRIKE]horse[/STRIKE], beef burgers.

gayleygoo

If you have any spices you could fry the potatoes up with them? Heat some oil in a pan (fry some onion and garlic in it if you have any) and add a pinch of spices like coriander, garam masala, turmeric, paprika, cinnamon etc, then tip in the potatoes. Yoghurt or tomatoes could be a good addition too if you prefer a sauce, and add other veg like sweetcorn to make it healthier.

I used to like tinned potatoes roughly mashed and fried up with tinned peas... actually I might go have that now!

meritaten

I find with most tinned veg its best to pour the canning liquid down the sink! replace with fresh water and heat gently.
I prefer tinned new potatoes to fresh for potato salad - keeps its shape much better and tastes better too.
otherwise I drain and rinse them and use them as most of the other posters have - they make fab corned beef hash and garlic crushed potatoes.

tori.k

what a good thread, what other meals can be made using predominantly tinned food/long life foods? with more people having to cut cost's and having to use foodbanks, recipes would be handy.

maman

patchwork_cat wrote: »

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

lilian1977 wrote: »

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.

I'm going to get a tin this week and try in frittata or patatas bravas (recipe anyone?).

I did a check on mysupermarket and Sainsbury's are coming in cheapest at 26p a kg.

Where do you buy yours?

Willowpop

Wow, thanks everyone for the replies...There are some fantastic ideas here. I am going to pick something and try it tonight for tea...not sure what yet..might do some crushed/sliced potatoes fried with herbs and paprika with some carrots and peas mixed into them..something like that along side a fish cake or something similar from the freezer.
Hubby is out at work tonight, so myself and my daughter can be the guinea pigs for the meal and I will see how we go. If I can find some great recipes it will be brilliant for when we go camping as well.
I quite fancy the spanish omelette too.
Thanks everyone, your input is much appreciated..I'll report back on how my spuds are tonight!

Willowpop

Report on our tea:
I sliced the potatoes, and gave them a light coating of oil with oregano, garlic, paprika and salt&pepper. Then I fried them with some bacon lardons and some tinned sliced carrots. They were delicious. Would make a meal in itself with some crusty bread or served with a bit of turkey steak as I did.
Thanks everyone, I'm a convert and will definitely make them for my husband as there is no way he can't like them! :beer:

meritaten

heres another tinned veg recipe - with a nod to Nigella!
heat a tablespoon or so of olive oil (flavoured oil works really well here) and add a crushed clove of garlic - add in a couple of cans of rinsed drained butter beans and heat gently. mash gently with a fork and serve with anything you like!
(I like to add some finely chopped parsley or mint depending on what I am serving with it).