Robust Roasties

• Traditional British roasties are made by placing the potatoes in boiling water just long enough to slightly soften them. Then they are drained and tossed in the strainer to “rough up” the surfaces. Use the same strategy with canned small potatoes by putting them in a metal mesh strainer with a plate over the top to keep them from bouncing out, then shake vigorously. Toss the potatoes with a drizzle of oil and a pinch of salt before spreading them in a baking pan to roast in 400-degree Fahrenheit until they have a golden-brown, crispy crust.

Heavenly Hash

• You may know corned beef hash as a classic way to use up leftovers from a St. Patrick's Day dinner. When you're pressed for time, canned potatoes, canned corned beef or leftover beef roast, turkey or chicken will work, too. The meat, potatoes and a small onion are chopped into small cubes for this one-dish meal. Browned in butter and seasoned with an Italian herb mix or a pinch of red pepper flakes, hash assumes its traditional texture when you add a splash of beef, chicken or vegetable stock and let it bubble until the liquid is nearly all absorbed. Top each serving with a fried egg, sunny side up, to mirror more complicated, traditional versions of hash.

Simple Salads

• Potato salad needs to sit in the refrigerator for a few hours to let the flavors meld, but when you start with canned potatoes, the prep time is significantly reduced. Cut into cubes and mixed with chopped boiled eggs, celery, pickle relish and mayonnaise, the salad is classic picnic and barbecue fare. Pairing sliced canned potatoes with sun-dried tomatoes, chopped green onions and a light vinaigrette gives the dish Mediterranean style. Blend curry powder, chili peppers, yogurt and tahini with chopped potatoes for a zesty dish with flavors from the Far East.

Creamy Casseroles

• Turn canned potatoes into old-fashioned comfort food when you chop and blend them with cream of mushroom condensed soup and cheddar cheese. Top the casserole with breadcrumbs before you put it into the oven for a bubbling hot dish filled with nostalgic flavor. For a lighter version, chop and blend the potatoes with low-fat condensed milk, reduced-fat cheese and a spoonful of dry onion soup mix before baking in a 400 F oven until a light brown crust forms on the top. Sprinkle freshly chopped parsley over the finished dish for extra visual appeal.