Hasty Hash Browns

• Hash browns are among the quickest of potato dishes because the crispy meal involves grated potato pieces cooked on a hot pan. To make hash browns, spread the grated pieces in a single layer over melted butter in the heated pan. Using a spatula to divide the pieces into two or three small batches, fry the hash browns on both sides for about three minutes each. When served with eggs and steak or bacon, hash browns make a hearty meal any time of the day.

Spud Soup

• Microwaved new potatoes form the basis of quick potato soup. The spuds are mashed before going into a saucepan containing heated chicken broth and milk that's been thickened with a small amount of flour. A ratio of about two parts potatoes to one part chicken broth and two parts milk results in a thick, creamy soup. Crumbled bacon and grated cheese add some extra protein when sprinkled on top, while chopped chives and paprika provide color.

Twice-Zapped Taters

• A steakhouse classic, the twice-baked potato can be prepared quickly when the "baking" happens in a microwave. After potatoes are poked all over with a fork, they cook on high for about 10 minutes, or until tender. The potatoes are then ready to be partly opened, and the flesh scooped out and mashed. Mix the mashed potato flesh with grated cheese, sour cream and extras like hot peppers, mustard and scallions. Cooked bacon or sausage can also be added to make a complete meal. This filling then gets scooped back into the potatoes, and they cook on high for another five minutes.

Flavorful Fritatta

• The frittata, a kind of hearty omelet that often includes potatoes, comes together in about half an hour. A pound of peeled, cubed potatoes are cooked in an ovenproof skillet with bacon or sausage, after which several beaten eggs go into the pan. When the eggs begin to set, the skillet gets popped under the broiler -- some people sprinkle cheese over the top at this stage -- for a few minutes, until the eggs begin to puff up. For extra color and nutrients, roasted peppers, red onions or spinach are added to the pan just before the eggs go in.

Seared Sides

• On barbecue nights, potato wedges can be finishing up on the cool side of the grill while the main protein cooks. Start by searing potato wedges over direct heat. Cook them for about three minutes on each of the skinless sides. For thin wedges, count on three minutes per side, while thicker ones take five minutes per side. When they're moved over to indirect heat, flip the wedges on their backs as the burgers, fish fillets or chicken breasts cook over direct heat.