Canned potatoes! Love them or hate them? I personally like them. Not sure why, but I do. I like the taste of them. I like the texture. Furthermore they are perfect for a super speedy addition to many dishes. They are cheap and a great staple to have in your store cupboard!

Following a discussion about canned potatoes on the Cooks In Spain FB group, I thought it might be worth talking about how they can be used in various ways.

You could just heat them up and chuck them on a plate. Or, you could be creative and use them for a multitude of dishes, as a quick easy addition.

You can roast them!

Different from the usual roast potatoes, but they work as little roasties! If you drain them, rinse and dry them, and add to a pan of hot oil, you have baby roast potatoes in a flash!

They work great with spices and eggs!

Spices first!

When I make my mini pasties, I often add potato. If I have fresh then I use those, but the canned potatoes work even better. It takes seconds to chop them up and stir them through. You can see more on my mini spicy pasties by clicking here!

Equally, they are good to add to a quick vegetable curry. Again a few veggies, chopped up, grated carrots, peas, spinach or acelgas and whatever else you might have that needs using up. Add a few spices, some coconut milk and voila! A quick curry, perfect for a late supper when the day has passed you by and you need to eat quickly!

If you fancy speedy Bombay Potatoes, then here is your answer! Cut a few canned potatoes up. Add to a shallow pan of hot oil, sprinkle over a bit of chilli, a sprinkle of turmeric (I also like to add a sprinkle of whole Garam Masala), and bingo! Within minutes of frying, you have a cheat way of serving golden Bombay style Potatoes!

And now for eggs!

As a matter of fact, what about using in a Spanish Omelette? Or Tortilla, as I call it being almost fluent in Spanish. I am joking there by the way, my Spanish is rubbish despite my attempts to learn it. Actually, it is embarrassingly rubbish.

Another easy way to use them is in quesadillas. A speedy stir fry with mushrooms, spinach, garlic, cheese and eggs, and wrapped in a warmed tortilla, they make a quick lunch when time is short!

Use them in salads!

And last but not least, we love potatoes in a salad. Salads should be quick to put together as far as I am concerned. I don’t want to be standing around waiting for potatoes to boil.

Potatoes are a useful addition, served with a nice sauce. The version below was mixed through with a wholegrain mustard mayonnaise. Together with some crispy fried bacon bits (miss those out for a vegetarian option) and chopped boiled egg, it really was delicious. Served with some seeded bread plus a sprinkle of pumpkin seeds, it makes a delicious light lunch. You can see the recipe for the mustard mayonnaise here!

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A few facts to consider when using canned veg!

Fruits and vegetables used for canning are picked at peak freshness, ensuring the best flavor and nutrient quality. Canned foods can be just as nutritious as fresh and frozen foods because canning preserves many nutrients.

Salt, sugar, and preservatives are sometimes added during the canning process. Some canned foods can be high in salt. While this does not pose a health risk for most people, it may be problematic for some, such as those with high blood pressure. They may also contain added sugar, which can have harmful effects.

Based on studies, draining and rinsing can be effective in reducing sodium in canned vegetables; however, varying amounts of some water-soluble nutrients may also be lost.

To rinse canned veg, drain off the water from the tin using a colander and sit it in the sink under running water for 1 – 2 minutes.