There are quite a few things I always have on hand for those times you just can’t make it to the grocery and canned potatoes are one of them.
I know what you’re thinking… canned potatoes??
They are actually pretty darn good and can be used to create some really quick side dishes.
Out of the can they are soft and cooked through. All you need to do is add flavor and warm them. If you are a breakfast potato person, these are great to keep in the pantry as they cook up in seconds.
This side dish was again loved by The Husband and shunned by the kids. I’m not sure when it happened, but recently my picky eater husband is getting less picky and my un-picky kids are getting pickier.
*sigh* You just can’t win.
Here’s what I did …
- 1 15 oz can of whole potatoes, cut into quarters
- 2 tsp olive oil
- 1/4 of a large sweet onion, chopped
- 3 cloves of garlic, minced
- 1 green bell pepper, chopped
Heat a non-stick skillet over medium-high heat.
Add the oil and sauté the onion until it starts to get a little translucent and brown.
Add the garlic and peppers. Cook for 1-2 minutes and then add the potatoes. You don’t want to add them too early as they will start to fall apart.
Cook until the potatoes start to brown and are warmed through.
I cooked mine alongside my pan-fried London broil.
Normally I make baked potatoes but this was a great substitute.
This served the 4 of us but It’s more like 3 servings as the kids really split one. I didn’t measure it out so you are going to get the dreaded “1/3 recipe” size. Sorry about that.
|Servings||Amt per Serving|
|120||4g||4g||old: 2||new: 2|