Best 3 Savory Skillet Canned Potatoes Recipes

OLD FASHIONED SAVORY CANNED POTATOES MADE EASY

Old Fashioned Savory Canned Potatoes Made Easy image

Running out of time, no time to go to the store. Want a sample side dish for a grilled pork chop or chicken? We all forget that some canned vegetables are not all that bad. Now I am a fan of fresh, but there are a few I keep on hand, and potatoes are one of them. I use them in soups to make a hearty soup for dinner in just minutes and now and then pan saute with butter and seasoning. Ninety percent of time I use fresh, but a few canned, frozen vegetables and beans are a great go to that you should always have on hand.

Provided by SarasotaCook

Categories Potato

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

30 ounces canned potatoes (2 cans)
1 tablespoon butter (you can add a bit more if you like and the end of cooking)
1 teaspoon olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon fresh parsley, and chopped fine
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
pancetta, scallions or thin sliced onion

Steps:

Just cook -- Nothing more. In a medium saute pan saute the butter and olive oil too to get the potatoes nice and brown. I like to pan saute just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sauteed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.
Simple and quick and honestly -- very very good!

Nutrition Facts : Calories 200, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 469.5, Carbohydrate 37.3, Fiber 4.8, Sugar 1.7, Protein 4.3

SKILLET HASSELBACK SWEET POTATOES

Skillet Hasselback Sweet Potatoes image

Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

8 small sweet potatoes (about 7 ounces each)
1/2 cup butter, melted
3 tablespoons finely chopped shallot
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1/2 cup soft whole wheat bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup chopped toasted nuts, optional

Steps:

Preheat oven to 425°. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at the bottom. Arrange sweet potatoes in a 12-in. cast-iron or other ovenproof skillet., Stir together next 5 ingredients. Spoon half the butter mixture evenly over sweet potatoes. Bake 35 minutes. , Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven. Spoon remaining butter mixture over potatoes; top with bread crumb mixture. Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes. If desired, top with toasted nuts.

Nutrition Facts : Calories 333 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 620mg sodium, Carbohydrate 52g carbohydrate (20g sugars, Fiber 6g fiber), Protein 5g protein.

SAVORY SKILLET POTATOES

Savory Skillet Potatoes image

Make and share this Savory Skillet Potatoes recipe from Food.com.

Provided by SouthernBell2627

Categories Potato

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons I Can't Believe It's Not Butter® Spread, spread
1/4 cup finely chopped onions or 1/4 cup shallot
1 tablespoon finely chopped drained sun-dried tomato packed in oil
1 teaspoon finely chopped fresh thyme leave
1/4 teaspoon salt
1 pinch white pepper
2 (14 1/2 ounce) cans whole new potatoes, drained and thinly sliced

Steps:

In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! ® Spread over medium-high heat and cook onion, stirring occasionally, 2 minutes or until onion is tender.
Stir in sun-dried tomatoes, thyme, salt and pepper.
Stir in potatoes, tossing to coat.
Cook over medium heat, stirring occasionally, 25 minutes or until potatoes are golden brown. (Potatoes will begin to stick and break apart.).

Nutrition Facts : Calories 332.9, Fat 0.9, SaturatedFat 0.2, Sodium 325.1, Carbohydrate 74.8, Fiber 9.6, Sugar 4.1, Protein 8.7

### Tips

Use a large skillet. This will give the potatoes plenty of room to cook evenly and prevent them from sticking together.
Cook the potatoes over medium-high heat. This will help them to brown and crisp on the outside while cooking through on the inside.
Don't overcrowd the skillet. If you add too many potatoes to the skillet, they will not cook evenly and will become soggy.
Stir the potatoes occasionally. This will help to prevent them from burning and sticking to the skillet.
Cook the potatoes until they are browned and crisp. The cooking time will vary depending on the type of potatoes you are using and the size of the pieces.
Season the potatoes with your favorite seasonings. You can add salt, pepper, garlic powder, onion powder, or any other seasonings you like.

### Conclusion Canned potatoes are a versatile and affordable ingredient that can be used to make a variety of delicious dishes. By following these tips, you can cook canned potatoes to perfection every time. So next time you're looking for a quick and easy meal, reach for a can of potatoes and give one of these recipes a try. You won't be disappointed!