Boiled potatoes with canned fish. Unusual recipes for canned potatoes. Stewed potatoes with canned food in a slow cooker - pressure cooker

Good day!
Today I am sharing one wonderful recipe for delicious potatoes with saury, which I have unfairly forgotten for quite a long time. This dish is very tasty, satisfying and at the same time simple and absolutely not expensive in terms of budget and time. I learned this recipe from my mother-in-law, but I remember that my grandmother once cooked something similar.
So, first I peel the potatoes.

Then all the other vegetables.

Finely chop the onion...

I send the onions to a frying pan to fry in a small amount of butter.

Then I grate the carrots on a medium grater...

I put the carrots in the pan with the onions.

Fry, stirring occasionally, until golden brown.
I cut the potatoes into plastic...

I make the plastics not too thin so that the potatoes do not fall apart ahead of time.
All the basic preparations are completed, all that remains is to assemble the dish and pour the sauce over it.
The dish is assembled in layers, with potatoes being the first layer. I put it in a pot.

I lay out the fish from the cans as a second layer...

There is no need to knead the fish; it is laid out in pieces, just as it is in the jar. I also pour the liquid from the saury into the pot for juiciness.
In principle, 2 cans of saury will do just fine here... if you like more potatoes, then two will be enough for you. I have a whole family of meat-eaters and fish-eaters, so in my case I had to use three, with no options.
The third layer is fried onions and carrots.

The top layer can be sprinkled with your favorite spices or herbs. I took some Provençal herbs.

Now you need to make a sauce from eggs, sour cream, mayonnaise and flour.
I beat the eggs into the blender...

I add mayonnaise and sour cream...

I beat for 3 minutes.

Then I add flour...

I beat for another 2 minutes.
I pour the resulting sauce over the dish...

And put it in an oven preheated to 180 degrees for 40 minutes.
If you like a vigorous crust, keep it for another 10 minutes, which is what I did at my husband’s request.
That's all, the delicious and aromatic dish is ready!

Let's serve!
Even my little daughter appreciated this yummy :)

I would like to draw your attention to the fact that not a single gram of salt is used in the recipe - the dish turns out moderately salty due to the canned food.
Bon appetit!

Cooking time: PT01H10M 1 h. 10 min.

Approximate cost per serving: 30 rub.

Fish cutlets can be prepared not only from raw fish by grinding through a meat grinder and then frying in a frying pan, but you can also take a ready-made can of canned fish in oil, for example, saury or sardine, and make equally tasty cutlets.

Products for preparing canned fish cutlets:

Canned fish (in oil) - 1 pc.
Potatoes (medium size) - 3 pcs.
Carrots (medium size) - 1 pc.
Chicken egg - 2 pcs.
Semolina - 2 tbsp. l.
Salt and ground black pepper - to taste

How to cook delicious cutlets from canned fish and potatoes:

1. Boil potatoes and carrots. Grate the vegetables on a coarse grater. Add eggs, semolina, salt and pepper.

2. Remove fish from canned food, remove excess liquid and mash with a fork.

3. Add fish to the minced vegetables and mix everything.

4. Make small oval-shaped cutlets from the prepared minced meat.

5. Place the formed cutlets in a frying pan with vegetable oil, fry on both sides until a crust forms. Since all the products in the minced meat are already suitable for eating, we do not fry the cutlets for a long time.

All! Very delicious cutlets from canned fish are ready and can be served for lunch or dinner with sour cream.

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Canned food is usually called food that is placed in an airtight container and then heated at certain temperatures, which ensures the destruction of microbes that may be inside the product, and in the future can cause its spoilage. Such heat treatment in no way leads to deterioration of the product; it only increases the shelf life of certain canned products.

You can prepare many dishes with canned food, because such jars can contain not only vegetables and fruits, they can also contain meat or fish, thanks to which we can diversify our menu. But just eating canned fish is somehow boring, we suggest preparing a second course from them.

Potatoes with canned fish

Potatoes stewed with canned fish It turns out very tasty and tender, with a small amount of sauce in which you can dip a piece of bread or loaf. This dish can be prepared not only on the stove; you can use new technologies. That's what we'll do, we'll tell you how to cook stewed potatoes with canned fish in a slow cooker. This dish is prepared very quickly, and you still have time to prepare some salad.

In order to prepare stewed potatoes with canned fish you will need the following ingredients:

Ingredients:

• Potatoes – 0.5 - 1 kg,
• Canned fish (saury in oil) – 1 can,
• Onions – 1-2 pieces,
• Carrots – 2 pieces,
• Water,
• Salt and spices to taste,
• Bay leaf – 2 pcs.

Cooking process:

Before you go to the kitchen to prepare a dish, you need to visit the store and purchase that same canned fish. But in order for your menu not to suffer, you need to do right choice canned fish. Most often, such canned fish are sold in opaque containers, which makes it difficult to choose. That is why the first step is to evaluate appearance jars, it should be intact without any kind of damage, even the slightest concavity of the jar should alert you. Next, we pay attention to the expiration date, this is probably the most important criterion by which you can judge a product.

Now, having made a purchase, we go to the kitchen and start preparing potatoes with fish, in our case it is saury in oil. But herring, mackerel, pink salmon, both in oil and in tomato, are perfect.

Fish must be present in the diet of any person, and such canned fish will easily help you prepare delicious dishes when you don’t have fresh fish on hand.

Simple preparation of stewed potatoes with canned fish

Let's consider options for a multicooker, since you will have to choose one mode or another. Well, it won’t be difficult to whip up such a dish on the stove.

First you need to peel the potatoes, onions and carrots. Then cut the potatoes into small cubes and wash them in cold water, drain the water and transfer it to the multicooker bowl.

Chop the onion or cut into thin half rings, and grate the carrots on a coarse grater. Place vegetables on top of potatoes.

Then open the jar of saury and place it on top of the vegetables. If you wish, you can mash the fish with a fork and remove the spinal bones, or you can leave the canned food in whole pieces.

All that remains is to mix and pour the potatoes with canned food hot water, this way the dish will begin to cook faster in the slow cooker, and there will be almost no scale. We pour water according to your desire, if you want a more liquid dish, then you need to add more water and vice versa, if you want a dish with a small amount of sauce, then add a minimum amount of water so that all the ingredients are lightly covered with water.

Now close the lid of the multicooker and set the “Stew” mode; we will cook the stewed potatoes in this mode for 1 hour 30 minutes.

After the signal, open the lid of the miracle saucepan and stir.

Place the finished dish on a plate and sprinkle with chopped herbs if desired.

Another cooking option is “baking”; 45 minutes will be enough, but during the cooking process you will have to look into the slow cooker several times and stir the potatoes.

This is a quick option for preparing the dish, but if you have time, we recommend that you first fry the carrots and onions, and then add the rest of the ingredients. This way you will get not only a beautiful color of the broth, but also a pleasant aroma of fried vegetables.

Stewed potatoes with canned food in a slow cooker - pressure cooker

And if you have a multicooker - a pressure cooker in which food is cooked under pressure, then potatoes with saury will cook much faster. To do this, select the “Slow Cooker” mode and set the time to 20 minutes.

Cook for your health. Bon appetit!

According to established tradition, we are summing up the results of the “Top Commentators” competition on the Notebook website and rewarding the most active ones.

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Canned cucumbers, tomatoes, fruits, and berries have long become commonplace for housewives during the harvesting season. Little is known about canned potatoes. Why do you need to send potatoes to banks? This is a good quick lunch at work, an excellent driver's breakfast when traveling on a long flight, a wonderful dinner for a student who is tired after class. It is also worth using such recipes if potatoes are poorly stored in winter, because canning is the only way to preserve the crop.

Recipe for canned potatoes “Country style”

The easiest recipe for potatoes in jars. If stored properly (in a cool place), it can last until the next harvest. Can be used as a side dish for meat, or you can prepare a simple one delicious salad, combining with corn or peas, chopped ham, onions and mayonnaise dressing.

Ingredients:

• 35 g each of sugar and salt;
• 3 kg of potatoes;
• 30 ml vinegar;
• 450 ml vegetable oil;
• 530 g onions.

Preparation:

1. Place the onion in a thick-walled pan and fry it in vegetable oil, adding sugar, vinegar and salt.
2. Cut the potatoes (peeled) into small cubes, add to the pan and cook, remembering to stir, for 1 hour. Reduce heat to minimum.
3. Place the potatoes in prepared jars and sterilize for a quarter of an hour.

It is not necessary to seal the jars with potatoes; it is not necessary to wrap them.

Preparation with canned potatoes “Borsch in five minutes”

I often want to pamper my family in the evening delicious dish, but don’t have the time and energy for it after a tiring day at work? will come to the rescue delicious preparation for borscht, with which a hot dish will be ready in a few minutes. Put the potato preparation, some herbs and garlic, smoked or boiled leg into the pan, add water, boil and serve with sour cream.

Ingredients:

• 1.6 kg of potatoes;
• 200 g sugar;
• 800 g cabbage;
• 450 g each of onions and beets;
• 230 g red bell pepper;
• 500 g tomatoes;
• 430 g carrots;
• 240 ml vegetable oil;
• 150 g salt;
• 45 ml table vinegar.

Preparation:

1. In a large container for stewing vegetables, lightly fry the onion, cut into half rings, in vegetable oil.
2. Chop the beets and carrots and add them to the pan.
3. Chop the peeled potatoes into beautiful cubes, cut the peppers into cubes, turn the tomatoes into puree with a blender, and chop the cabbage.
4. Send the vegetables to the pan 6 minutes after the carrots and beets, add sugar, salt, and vinegar.
5. Simmer the dressing for an hour and a quarter. Place in sterile glass containers, seal, and wrap upside down in a warm blanket or rug.

Recipe for vinaigrette from canned potatoes and vegetables

Guests have arrived, everything is on the table, but you forgot to prepare a salad? It doesn’t matter, you can take a wonderful vinaigrette from the basement, put it out of the jar (drain off the liquid), place it beautifully on a dish, pour over oil, decorate and serve immediately. Can't this happen? Great recipe will help you prepare for unforeseen situations.

Ingredients:

• 300 g sauerkraut;
• 380 g potatoes;
• 200 g onion;
• 270 g carrots;
• 400 g beets;
• 1 liter of water;
• 30 g salt.

Preparation:

1. Boil peeled beets and carrots in separate containers. After cooking, cool in cold water. Cut into equal cubes.
2. Cut the potatoes (peeled) into cubes, rinse them several times with cold water to remove starch, and blanch in a colander or sieve for five minutes.
3. Combine all the vegetables in a large bowl, not forgetting to add the onion (diced).
4. Place into clean jars. Boil the brine and, immediately remove from the stove, pour over the vegetables.
5. Sterilize the vinaigrette at low boiling water (0.5 l - 20 minutes, 1 l - 30).

Recipe for canned potatoes with eggplants

Canning eggplants for the winter is a great way for eggplant lovers to preserve their favorite vegetable almost until spring. And if you add a very unusual ingredient - potatoes, you can guarantee that before the New Year, only compotes and jam will remain in the basement. Do you have any doubts? Prepare delicious potatoes with eggplants in tomato sauce and see for yourself!

Ingredients:

• 20 g flour;
• 15 g of greens;
• 18 g salt;
• 30 g sugar;
• 400 g tomatoes;
• 100 onions;
• 400 g eggplants;
• 250 g potatoes.

Preparation:

1. Cut the eggplants into slices (no more than 2 cm thick), sprinkle with salt and flour on both sides and fry in vegetable oil.
2. Also fry the chopped onion until golden brown.
3. Cut the potatoes into bars (no thicker than 1 cm), put them in salted water after thoroughly rinsing them. Salt water will keep it from darkening.
4. Using a blender, puree the tomatoes into a smooth paste. Add spices and bring to a boil over high heat.
5. Place vegetables (you can layer them, you can mix them) and herbs in glass containers. Pour boiling tomato sauce over.
6. Place in a large wide container to sterilize. For 0.5 liter cans this will take one and a half hours, for liter cans – 2 hours.

You can use any greens you like for harvesting.

Side dish “One-two and done”: a quick recipe with canned potatoes

Canned potatoes in a jar with vegetables are an excellent and economical dish. You can serve it cold, or you can warm it up – depending on who you like.

The amount of ingredients is calculated for 8 half-liter jars.

Ingredients:

• chili pepper, parsley, herbs;
• 500 ml vegetable oil;
• 50 ml vinegar;
• 45 g each of granulated sugar and coarse salt;
• 1.55 kg of tomatoes;
• 300 g onions;
• 500 g sweet bell pepper;
• 480 g beets;
• 520 g carrots;
• 1.6 kg of potatoes (late varieties).

Preparation:

1. Grate the peeled carrots, beets and potatoes on a grater (necessarily with large holes).
2. Pass the tomatoes through a meat grinder, finely chop the onion, herbs and pepper.
3. In a wide cooking container, simmer the onion until transparent, add carrots, beets, and boil for 15 minutes.
4. Pour in the tomato mixture, add herbs, pepper, spices, and vinegar. Cook, stirring regularly, 25 minutes.
5. Add the potatoes to the rest of the vegetables and boil for 45 minutes.
6. Place in prepared glass jars, seal immediately and leave to cool under a warm blanket.

Lecho with canned potatoes: a hearty and simple recipe

It’s rare to meet a housewife who doesn’t have signature lecho recipes in her arsenal. The seasoning came to us from Abkhazia; the shepherds of this country prepared it for themselves from several ingredients - tomatoes, a mixture of peppers and onions. Nowadays there are many recipes, sometimes they can be preserved from the most unimaginable ingredients. Lecho with potatoes is one of these unusual original seasonings.

Ingredients:

• 900 g carrots;
• 700 g sweet pepper;
• 1 kg 800 g potatoes;
• 800 g onions;
• 950 g tomatoes;
• 320 ml vegetable oil;
• 45 g sugar;
• 40 g salt;
• 95 ml vinegar.

Preparation:

1. Cut the vegetables (pre-washed and peeled) into small cubes.
2. Simmer in a thick-walled saucepan for an hour, pour in first vegetable oil and add spices. It is best to extinguish with oven, but if this is not possible, then just on the stove.
3. Take out the lecho with potatoes, pour in vinegar, mix well, put into jars.
4. Roll up, place the lids down and cover with a blanket or blanket until completely cooled.

Recipe for canned potatoes with green peas: Olivier in a jar

Incredibly, you can even stock up on preparations with which a traditional salad for the New Year will be ready in almost seconds. You just have to put the contents of the jar in a beautiful salad bowl, season with mayonnaise and send it to the table! Preservation comes in handy when there is a student in the house - after classes he can indulge in his mother’s delicious salad.

Ingredients:

• 200 g peas (green young);
• 250 g potatoes;
• 80 g onion;
• 100 g potatoes;
• 15 g granulated sugar;
• 20 g salt;
• 240 ml water;
• 20 ml vinegar.

Preparation:

1. Cut the potatoes into cubes, peel them first. Blanch in boiling water for 45-60 seconds (it is convenient to use a colander for this).
2. Peel the carrots and cut into cubes like potatoes. Chop the onion as for a salad.
3. Place hot potatoes, carrot and onion cubes into clean jars.
4. Boil water with the marinade ingredients (pour the vinegar directly into the jar) and pour over the vegetables.
5. Sterilize a 1 liter container for a quarter of an hour at low boil.
6. Be sure to seal with a tin lid.
7. Store the product in the cold for no more than 3 months.

Potatoes with mushrooms in a jar - easy!

Winter is a season when you are too lazy to do anything not only outside, but also in the house. Cooking also falls into the category of things that you want to do, but you can’t put off until later. A wonderful preparation with mushrooms and potatoes will reduce the time at the stove several times, because all you need to do is throw the food from a jar into a frying pan, pour in sour cream, boil for a few minutes and enjoy the delicious dish, remembering summer.

Ingredients:

• 300 g potatoes;
• 280 g mushrooms;
• 25 g salt;
• 30 ml vinegar;
• 10 g pepper (ground black).

Preparation:

1. Peel the potatoes and cut into long thin strips. Rinse several times and place in hot oil to fry.
2. Wash the mushrooms, boil for half an hour and add to the potatoes. Cook covered for a quarter of an hour, season with salt and pepper.
3. Place the hot potatoes and mushrooms in a clean glass container, pour in vinegar and oil from the frying pan.
4. Sterilize the container with preservation for several minutes (10-12), immediately seal it with a tin lid, check the quality of the seal and send it to cool, placing it upside down on a flat surface.

Potatoes with corn - canned salad ingredients

You can stock up on ingredients for your favorite crab salad in advance. Such preservation will become a lifesaver when unexpected guests arrive. No one will even guess that the dish was prepared using a simple preparation.

Ingredients:

• 380 g corn kernels (preferably milky);
• 300 g potatoes;
• 18 g granulated sugar;
• 270 ml water;
• 26 g salt;
• 30 g vegetable oil;
• 23 ml vinegar.

Preparation:

1. Place the corn grains in lightly salted water and boil at low boil for 35-40 minutes. Drain the liquid using a colander.
2. Peel the potatoes and cut into medium-sized cubes. Place in a colander and place in boiling water for 5 minutes.
3. Place corn and potatoes in layers in a jar, shaking to ensure the ingredients are packed tightly together.
4. Boil the marinade, and after boiling, immediately pour the contents of the jars.
5. Sterilization will be required - at least a quarter of an hour. It is better to do this in a wide, shallow pan, placing a kitchen towel or a special grid-stand on the bottom.
6. Seal, rotate the lids around the axis, checking the quality of the seal.

Cool the workpiece upside down, under a blanket or blanket.

Vinigret for the winter (video)

Such simple and uncomplicated recipes will help surprise your guests, because hardly any of them have tried such an unusual preserve. It’s worth preparing a potato salad for the winter to make sure that this vegetable feels great in jars. Undoubtedly, every year there will be more and more recipes, because our housewives do not like to stop. Of course, jam or jam from potatoes is unlikely to appear, but we will look forward to new salads or marinades!

Today we tell you how to prepare potatoes in foil with canned fish. We added vegetables to the potatoes: carrots, onions. For juiciness, we also added a little mayonnaise. The main advantage of dishes baked in foil is that they turn out juicy, aromatic, do not require frying, which means the food burns less and the amount of carcinogens in them will be significantly less.

The photo shows products for two dishes at once: for potatoes with canned fish and for, since we cooked them together on the same day.

To prepare potatoes with canned fish for 2 (large) servings, we need the following products:

1) Potatoes - 4 pcs. a little more than average

2) Canned fish own juice- 1 bank,

3) Carrots - 2 small pieces,

4) Onion - 0.5 heads,

6) Salt, pepper, spices - to taste.

Baking potatoes in foil with canned fish

1) Wash the potatoes, peel them and cut them into small cubes.

2) Also wash the carrots, peel and chop them in a blender or three on a grater.

3) Cut the onion into half rings.

4) Drain 2/3 of the juice from canned fish, let 1/3 remain for the juiciness of the fish. Crush the canned food until smooth with a fork or spoon, whichever is more convenient for you.

5) We take a large container to make it easier to mix, and put all our vegetables and fish there. Salt, pepper, add spices and mayonnaise and mix everything thoroughly.

6) Take the foil and prepare the envelopes, measure 40 centimeters in one direction and without cutting off the same amount in the other, so that you get 2 layers of foil. You need to make 2 of these envelopes.

7) Place half of the ingredients in the center of the foil. Wrap them on all sides with foil and place them on a baking sheet. Place in a preheated oven and leave for 40 minutes over low heat so as not to burn. You can check readiness by taking out the baking sheet and opening the foil. If the potatoes are soft, they are ready.