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canned potatoes - anyone cook with them?

Will anyone admit to cooking with canned potatoes? Any good ideas? So far I just saute them in oil and butter until crisp..........

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  1. Weirdly enough, I used a couple of cans the other day in the only dish I would ever consider them for - Fondue Bourguignonne. This was taught to me by someone who ran a fondue place in Westwood many years ago. They are the perfect size, moisture content and pre-cooked exactly right for this dish.

    1. I have only used them because they entered the pantry when my boyfriend moved in. We've mixed it with leftover corned beef and also heated it up for haggis with neeps and tatties. It's not my first choice, but they're convenient and not that bad.

      2 Replies
      1. re: leanneabe

        I sometimes saute them with chopped onion for a quick side dish. Of course, fresh potatoes are better, but I don't think the canned ones are all that bad.

        1. re: leanneabe

          YES, totally agree - moved in with the bf and he has all of these canned veggies, which I have never in my life eaten or considered purchasing. And I'm a vegetarian, so no meat dishes... I am at a complete loss.

        2. I used them once. I mashed them with butter and garlic for my husband. I didn't eat them. I was on Jenny Craig.

          1. LOL...I made 4 institutional sized cans today for a rehearsal dinner! I ALWAYS drain and RINSE RINSE RINSE then I put them in foil pans with lots of dill, parsley, butter and....chicken broth. It keeps them nice and moist. I slow roast them for an hour or 2 at a really low temp. Not a single one left for 30 people!

            1 Reply
            1. re: chelleyd01

              I like the recipe you use. When you say you slow cook them, at what temp?

            2. OK, I admit to liking canned potatoes. It's a nostalgia thing...Mom was the queen of cans.The day she brought home canned bread (brown bread) still lives in infamy. My family eats whole ones that have been roasted in the oven with a little spray oil, pepper, and paprika until lightly browned.

              6 Replies
              1. re: angulargyrus

                Just out of curiosity.. where are you from? I grew up in New England, and didn't realize til college that brown bread in a can might be weird to anyone. I now think of it as a kindof New England institution, and when people ask me about New England foods they probably haven't tried, I bring them a can of brown bread. They tend to share your reaction. I have brown bread very very rarely, but it is very comforting served warm with baked beans and franks. (the fact that I've been vegetarian for 14 years and this is my main way to think about brown bread may show just how rarely I eat it).

                1. re: cbrunelle

                  My Boston Irish father had the same combo as one of his touchstone meals. I don't recall seeing it out here in the San Francisco area, but I may have to look for it.

                  1. re: Scrapironchef

                    This was the Saturday night supper for my NE childhood family. Hot dogs, baked beans and canned B & M brown bread, maybe some coleslaw on the side.
                    I don't think the canned brown bread is available any longer, but I'm not in NE any longer, either <sigh.>

                    1. re: bushwickgirl

                      I just signedup here because I have to reply. I realize I am replying to an old post, but google brought me here so I could find recipes for canned potatoes. Who knew? :) Anyway, just last week I came across a catalog in my snail mail called The Vermont Country Store. In the back pages has nostalgic foods and it happens to have canned brown bread!!! So! If you are really hankering' for it, try going to vermontcountrystore.com.

                      1. re: Topsailangel

                        This is true.. I LOVE The Vermont Country Store.. I get updates from them all the time. And this is a bit late also since the last time anyone posted on it was in Aug of 2012.... Hahaaa.. Not bad for 2 years time. I was given an institutional size can of Potatoes yesterday. And that was why I was directed to this site. Got a few ideas on what to do with it.. Plus other ideas..

                      2. re: bushwickgirl

                        B&M canned brown bread (with or without raisins) is still in virtually every grocery store in the Boston area. With the canned beans.

                2. love the canned, white potatoes. pop the can, rinse the spuds, boil gently, drain, top with lots o' butter, fresh chives and a sprinkle of sea salt. mandatory with corned beef. yummm.

                  1 Reply
                  1. re: steve h.

                    A quick and tasty side dish. Drain the can, and saute the potatoes in a pot with butter and onion powder.

                  2. I'm not fond of canned spuds on their own, but I love them tossed into a pot of green beans. I also use them in chicken/turkey pot pie.

                    1. I use the canned sweet potatoes for baking - they're easier to purée and you can cut back on the sugar in the recipe.

                      I would use the canned white potatoes for samosa or pierogi filling, or something else with lots of seasoning and a mushier texture.

                      1. yes, I'll admit I use canned potatoes when pressed for time. I drain & rinse the potatoes (to try to get that salty water off), heat a little olive oil in a skillet, brown the potatoes a little bit, shake some garlic powder & season salt on them, brown a little more, and serve. They make a good side dish in a hurry.

                        1. on many a Friday night, my grandmom would layer a can of drained, sliced potatoes in the bottom of a pyrex baking dish, top with flounder or cod filets, a handful of crushed plum tomatoes, butter and parsley- bake for 30 mins at 350 uncovered

                          I still make this anytime I feel like a healthy comfort meal...the potatoes soak up the fish/tomato broth and the top gets a little crispy from the butter

                          reminds me of home

                          1. my dad had a 3-month period where he was really into using them for home fries. it's really the perfect application for them... especially in the morning when everyone's hungry NOW.

                            i readily admit to being skeeved by canned veggies of all persuasions, but i have to say the home fries from the canned potatoes were actually totally delicious.

                            1. I like them but can't do them too often or I tire of the slightly metallic taste. But they are great when you're in a hurry.

                              1. My mom used to use them either plain or in green beans. I saw them on the store shelf a couple years ago, and brought them home to give a try, but I wasn't pleased with them at all. Now, after reading about rinsing, roasting, and all the other methods mentioned I think I may try them again. Now I have questions! When you saute them, do you slice them up first? And how do you make home fries out of them? Since it's just the two of us, I find buying potatoes to be a bit risky. I end up with spoiled ones before we eat them all, so maybe this is a good solution. Any recipes will be welcomed.

                                1 Reply
                                1. re: danhole

                                  I buy the whole ones and slice them in half. I sautee onions first so the pan is good and hot and has a nice onion flavor, then add the tatos (well drained but not rinsed for me) and salt, pepper and parsley. The key to making them taste good to me is not flipping them too often so they get a good crust.

                                  Edited to add that this is one of those canned veggies where buying a name brand instead of the store brand does seem to make a difference. So don't buy the store brand.

                                2. Okay, okay. I'll fess up. My brother would *kill* me if his favorite roasted potatoes weren't on the T'giving table. So once a year I buy two cans of the whole ones, put them in a pan with an unholy amount of butter and plenty of S&P, and roast them for just about as long as I roast the turkey. They end up crispy (nay, hard!) on the outside, but still tender on the inside and my brother just adores them. I've done exactly the same thing with *real* potatoes, but he insists it's not the same. I have no idea how we first came by this "recipe," but I could forget the entire rest of the meal as long as lil bro gets his potatoes.

                                  1. I throw the white ones and the orange ones into curries. But there are actually some good ideas here for tatties on the go...

                                    1. Canned potatoes, drained, rinsed, dried and then deep fried are sometimes known Pittsburgh Potatoes. No, I don't know why. And yes, they are very, very good, crisp on the outside and creamy on the inside.

                                      1. I am going to disagree with every poster here: Canned potatoes are the most vile canned vegetable on the planet. The texture is a combination between slimy and chewy. Don't even think about eating this.

                                        7 Replies
                                        1. re: pikawicca

                                          Agreed. There are many things I like that come from cans, but my one experience with canned potatoes scared me off them forever. Is that even a food?

                                          1. re: small h

                                            I must confess that I have never tried them. I didn't even know they existed until I was in my early 20's and one of my university roomies was waxing nostalgic about canned potatoes. They were a treat for her when the family went camping. My parents grew and still grow their own so the only potatoes we ever bought were frozen fries and occasionally a bag or two in the spring if we ran out of our own over the winter.

                                            I have just always assumed that they would taste processed and chemically.

                                          2. re: pikawicca

                                            You are correct but I am curious as to what horrifying experience prompted the resurrection of this thread...?

                                            Some canned vegetables are understandable - limited season, difficult to cut/peel fresh, etc. But potatoes are always available, cheap, no heavier or bulkier than canned, and simple to cook (quick, too, if you microwave). We should all be trying to minimize the amount of packaging we buy, and here's a place to do that.

                                            The nice lady next door to my childhood home was an awful cook but her daughter was my friend so I endured there many a meal including canned spuds. Several years ago for a dog party I made devilled eggs for the owners and faux devilled eggs for the pooches: canned potatoes which I bought for their smallness, scooped out, with a piped-in stuffing made from steamed chicken livers,cottage cheese, and yellow food coloring. Tasted a plain potato - it was as awful as I remembered. People sometimes mistake my "pup-overs" for people food but nobody sampled the dogs' eggs. The intended audience did appreciate them!

                                            1. re: greygarious

                                              I love your faux deviled egg idea!

                                              At first I thought I was the odd man out, then saw that some people feel the same way I do about canned potatoes.

                                              It's as if someone took a look at a potato, and said, "how can we make that more expensive *and* ruin it completely for eating?"

                                            2. re: pikawicca

                                              I had some about 30 years ago and they were awful! Perhaps they taste better now, but I can't see any reason to try. Buy some little potatoes, cook them in the micro for a few minutes, and proceed with your recipe. If you can't get baby potatoes cheap where you live, like I do, then just cut some raw potato and precook in the micro. That is, if you want to save time. Potatoes keep for long time, so why canned?

                                              1. re: pikawicca

                                                Actually, I think the most vile is canned spinach. But, potatoes are close!

                                                1. re: pikawicca

                                                  Horrible stuff. Way up there with canned spinach.

                                                2. I have read all of the post on this and am amazed no one has commented on chessey potatoes. My children and entire family love them 2 cans of potatoes 1 of them drained
                                                  1/2 cup of milk 2oz velvita cheese salt and pepper to taste great for nights you need to feed a family in a hurry

                                                  1. Camper's Breakfast:

                                                    Chop some sliced bacon, fry 50% then add rinsed canned potatoes, continue frying until both are crispy, crack some eggs on top, toss that around to your egg liking doneness... Top with cheddar, let melt. Serve with sour cream and salsa of your choice. Wash the whole mess down with OJ.

                                                    Note: Only serve at elevations above 5000 ft, cooked outdoors on coleman type stove, near river or stream, view of mountain a bonus.

                                                    2 Replies
                                                    1. re: rcspott

                                                      SO uses them for camping also. Drain and slice up then fry in bacon grease (of course you had bacon, right?) Fry a couple eggs and wash down with cowboy coffee that's been sitting to let the grounds settle to the bottom.

                                                      RC - You're right. They're the best near a body of water over 5k elevation. Yum!

                                                      1. re: JerryMe


                                                        Bacon grease of course, no draining of excess bacon goodness in Campers...

                                                    2. I don't get it. Why would anyone use canned potatoes? Potatoes last almost forever in the fridge. Is it to save on the time to peel them?

                                                      I've never used them, didn't even know they existed until I saw this post.

                                                      1 Reply
                                                      1. re: hsk

                                                        Keeping potatoes in the fridge will make them sweet and gritty, since the cold environment turns their starch into sugar more quickly. Instead, store them in a paper bag in a cool -- but not cold -- place.

                                                      2. I love canned potatoes--a nostalgia thing. My mother used to make what we called "potatoes in a pan." She's just brown them in butter with garlic and onion powder. Nothing fancy, but really good. I still love them like that, and sometimes I'll use them in frittatas or something like that. They also come in a pretty small dice, and I used to warm them just barely in butter when my son was smaller. They're quite soft and make good finger food.

                                                        1. Canned potatoes remind me of a dish my mother used to make. Every so often, I make it to go with grilled chicken and veggies.
                                                          - toss whole potatoes and onion chunks with paprika, salt, pepper, and olive oil
                                                          -bake at 400 until the outsides are crispy 'hard' and the insides are soft (about 1 hr)

                                                          I could eat the whole bowl of these..

                                                          1. I can think of no situation, occasion or circumstance where I would use canned potatoes....

                                                            1 Reply
                                                            1. re: Uncle Bob

                                                              Uncle Bob, you take up sailing and you end up shipwrecked on an abandoned island. Your there for 2 days with only your water bottle, low and behold a backpack washes up on the beach and the only item in it is a can of "canned potatoes".

                                                              I'll let you finish the rest of the story...

                                                            2. I used to use them when we camped, and frankly I liked them fine. I used to like them broiled, I think. DH does not like them, so I haven't fixed in a loooong time.

                                                              1. I can't say I love them, but sometimes when a last minutes decision and I end up throwing some stuff together to make a quick soup, I use them. I have also as a few others said, pan sauteed with some garlic and onion for a quick dish. Also not bad in pot pies, just about the right size and much less work. I love them for that.

                                                                When we used to go camping potatoes in a can are great. Breakfast, or with tomatoes and beans for a side dish, great for a fritatta or with some canned broth, some veggies in a tupperware and noodles and you have chicken soup or veggie soup over a campfire which is great.

                                                                Also, mashed with some bread crumbs, onions and herbs they make great potato cakes in a flash.

                                                                1. i don't use them, but I do remember a couple years ago I tried them again when I found them on sale.

                                                                  The reason? I had gone to a really lovely dinner party at the Godparets of my youngest son and the host served the most awesom crown roast of lamb with a glorious stuffed center. His sauce for the lamb was wonderful and there was not a chance he would give it up. This guy could cook (he has passed away since) and held his recipes very close. So frustrating! Anyway, I love potatoes, and he had made the most perfect potatoes that he cooked in the lamb fat, then did some more sauteeing or browning is all I can guess and served. I loved loved them they were garlicky and flavorful.

                                                                  Later while I hleped his wife gather the dishes, I cornered his wife, my friend, andasked about the potatoes, she laughed and laughed. She said this...
                                                                  "You know Wayne will never give you the recipe for the sauce or the potatoes because he thinks he's so clever, but I'll tell you this. There's a lot of Lea & Perrins in the sauce, and the potatoes are canned!" I was stunned because at the time, I didn't even know they had such a thing, canned potatoes? Never saw them never heard of them.
                                                                  He was an awesome cook, I mean awesome, and those potatoes were seriously delicious.

                                                                  So, I tried to make use of the canned potatoes I bought. No luck, they were mushy and not very good at all. Perhaps it was the brand, I'll have to try them again. I could see that they would work in a corned beef with lots of onions and garlic mix all fried up nice and brown..

                                                                  2 Replies
                                                                  1. re: chef chicklet

                                                                    I made a quick batch of spinach, ham and potato soup to take for lunch for me and a couple of colleagues. Considering I decided to do this at midnight I didn't want to resort to my only bakers, so I used cans of potatoes. Quick fix soup that was pretty darn good, some chicken stock, some fresh seasoning, lots of fresh pepper. If I didn't already take the trash out I could find the name for you Meijar or er. I think I had a can of those before but don't know if these were it. They were decent.

                                                                    1. re: kchurchill5

                                                                      kc, that sounds more than decent. I think an open mind is best. I like to try new things and learn from others. I can appreciate your reason to shortcut. Betcha your co-workers think your the best!

                                                                  2. My mother kept canned new potatoes in the house. She heated them on the stove with some dried parsley. She drained the liquid when they were hot, added some butter and about a teaspoon of yellow mustard.

                                                                    1. I haven't cooked with them, but I did try them for the first time at my neighbors for Thanksgiving. They were in the brisket, which was actually really good. I asked what was in it. "Lipton soup mix and canned potatoes."

                                                                      1 Reply
                                                                      1. re: emily

                                                                        I took this to mean ones that you can yourself. I can yukon golds and use them throughout the year. They are delicious.

                                                                      2. I also use them whole season with paprika and herbs and fry in olive oil and butter, they are very good and you can reheat them. I also use in fondue. As well if stuck I will use halved in chicken pot pie. My Mom always had these in the pantry and they came in handy. We lived in Northern Quebec, my Dad travelled on business so she always had these and used them and for me the food was always good.

                                                                        1. just out of college, back in the 70s, my boyfriend and i moved in together and tried to be domestic. my later-to-be MIL who is from london, used canned new potatoes, and my boyfriend liked them. i put them in stews, made hash with them, and baked them up in the oven with lots of butter, parsley and garlic.
                                                                          i haven't had canned new potatoes in decades. i do remember the slightly tinny taste.
                                                                          they served their purpose for us back then. :-))

                                                                          1. I am still trying to get the recipe that our church used at our Czech Sausage dinner. It is canned whole white potatoes in a creamy white sauce with parsley. I suspect that it has a hint of nutmeg, but I am just not sure...It is yummy though and very popular, with people asking for extra helpings. So much so that we often run out of potatoes before we run out of Czech sausage!

                                                                            1. Salad Liegeoise

                                                                              250 g bacon chopped
                                                                              2 small onions
                                                                              1 jar white potatoes
                                                                              1 jar green beans

                                                                              Saute bacon until beginning to crisp, drain excess fat, add onions a saute until transparent, add drained and rinsed potatoes to heat through, then add green beans with a little liquid from the jar. Serve!

                                                                              This is one of our week night meals in pinch. Great served with leftover potatoes or green beans, but I rarely have both of them left over at once, hence the jars. A dash of chipotle tabasco is great.

                                                                              1. In Canada when I was a kid a standard my mother bought was a delicious canned malt loaf. haven't thought of that in a long time.

                                                                                1. I love to cook with canned potatoes! If you get the ones that are diced or sliced then its a super quick and yummy side. I like to throw them in a pan with some oil, cajun spice, garlic salt and a pinch of pepper. As per amount, just keep adding more cajun until its a dark golden couler, and more garlic salt when it needs seasoning. VOILA! I love these and they look impressive in a bowl as a side or with pemale bacon for breakfast! OH! And don't forget to drain, (You don't have to rinse, in fact they're better if you don't!)

                                                                                  1. I worked with a chef once who took them from the can, drained them, and deep fried them until golden brown. Then tossed them in salt and pepper.

                                                                                    1. when I was growing up my mom put them in brisket roast pan-I still do the same but with sliced potatoes as well

                                                                                      1. Drain and rinse potatoes. Cook either quick in a pan or slow in crockpot. Add butter and good seasons Italian dressing packet, add some parsley and Walah.

                                                                                        6 Replies
                                                                                        1. re: Dapatty2005

                                                                                          Do you have a substitution for Walah? It is not available in my area.

                                                                                          1. re: small h

                                                                                            Spelling varies regionally It may be "Walla" or "Viola" in your area. :-).

                                                                                            1. re: phofiend

                                                                                              In my area, like many other areas (possibly all of them), it would be Voila. Pronounced vwala. Or, if yer funnin', as I am sometimes, voy-la (rhymes with boy-la). A viola is a stringed instrument.*

                                                                                              *You know this, of course, and just mistyped. No disrespect!

                                                                                              1. re: small h

                                                                                                No, I didn't mistype. Misspelling voila is one of my (many) pet peeves. Annoys me almost as much as paninis and pierogis but not quite as much as chipolte or marscapone.

                                                                                                1. re: phofiend

                                                                                                  how about loose vs. lose? hear, hear vs. here, here.

                                                                                                  1. re: phofiend

                                                                                                    Oh! I get it now. I'm a little slow sometimes. I've seen whalah, too. Phonetic Phrench!

                                                                                          2. Best way to use these is to rub 5 or 6 cans of them with salt, pepper, paprika, etc. Then toss them in for the last half hour of deep frying a turkey. They turn out like giant McDonalds french fry nuggets.

                                                                                            1. very easy to make a quick delish pan of home fries on a sunday morning

                                                                                              1 Reply
                                                                                              1. re: momoftwo

                                                                                                Based on this thread, I got a can of potatoes and browned them in butter, S&P, and then sprinkled some herbs on at the end. They were much better than I expected. Much better than frozen home fries.

                                                                                              2. Skewer the potatoes and marinate in bottled italian dressing for an hour then toss on the grill and get a nice char to em

                                                                                                1. I had a boss who served them with caviar on top and champagne.

                                                                                                  1. Agree that key is to rinse them first. Lately I've been adding them to a salad. First, fry sliced canned potatoes in butter, salt & pepper, low and slow til nicely browned. Then:

                                                                                                    Toss the potatoes right from the pan into a bowl with spring (mesclun) greens, tinned sardines, chopped kalamata olives and lemon-dijon vinaigrette with plenty of minced shallots. Sometimes red onion if I have it. Wicked good.

                                                                                                    2 Replies
                                                                                                    1. re: Niblet

                                                                                                      That sounds wonderful. Don't the hot potatoes wilt the mesclun too much? I think I might let them cool a bit. I had this same salad in a French restaurant in Napa Valley, but they used smoked trout rather than sardines. Love sardines and they're easier to find.

                                                                                                      1. re: Gail

                                                                                                        I don't notice much if any wilting, but I love this salad so much that I might eat it too quickly to notice. I really like the contrast of warm and cool. Plus, I don't use that many potato slices, so it's mostly dressed greens.

                                                                                                    2. one of those canned products that is surprisingly good and useful - probably because potatoes don't really suffer for being boiled and salty the way many fresh veggies do - I keep them on hand and find them a useful shortcut to a side dish - especially in summer when boing water for potatoes can feel cumbersome.

                                                                                                      1 Reply
                                                                                                      1. re: JTPhilly

                                                                                                        They are great for a fondue as a side to dip into the fondue sauce.

                                                                                                      2. i slice them then fry them in butter with pastrami and half an onion when they turn brown i add half a can of cream corn good for any meal and great for camping another way to make it for vegetarians is to substitute the meat with fresh mushrooms or canned if your dont have fresh.