Leftover cubed potatoes make a quick and tasty side dish for lemon chicken, meat loaf or ham. Add them to soups or toss them into a breakfast casserole. Cooking leftover cubed potatoes in a Crock Pot heats them efficiently, without the risk of burning them, but they'll lack the crispness associated with oven or skillet cooking. Add a bit of fat or liquid to keep them from drying out during cooking.
Step 1
Place the cubed potatoes in the slow cooker, spreading them out to form an even layer. Place 2 tablespoons butter on top of the potatoes. The butter will melt and keep the potatoes moist. Season the potatoes with salt and pepper if desired.
Step 2
Place the lid on the slow cooker and cook the potatoes on high for one hour or on low for three hours. Check the potatoes occasionally and cook just until hot. Overcooking them will cause them to be mushy.
Step 3
Serve the potatoes hot as a side dish. Dress them up with cheese, bacon and green onions if you wish or serve them plain.
Tips and Warnings
- Make a baked potato soup by mixing the cubed potatoes in the slow cooker with 3 cups chicken broth. Cook for three hours on low. Right before serving, add bacon, cheese, sour cream and green onions to make a filling, flavorful soup.
Things You'll Need
- Slow cooker
- Cubed potatoes
- Spoon
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 cup shredded cheese, optional
- 1/2 cup crumbled bacon, optional
- 1/4 cup diced green onions, optional
References
- "Not Your Mother's Slow Cooker Cookbook"; Beth Hensperger, et al.; 2004
- Crock-Pot: Rosemary Red Jacket Potatoes
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