First, check out your freezer, refrigerator and pantry.  At lot of times I have found that I have French fries, hashbrowns or Tater Tots already in the freezer.  I have mashed potatoes or scalloped potatoes in the pantry. Fries can go with cold sandwich fixin’s or something hot like a protein based meat and cheese sandwich or wrap.  Hashbrowns can make a nice side if you’re serving breakfast.  Or, if you have eggs in the refrigerator combine them for a frittata using canned mushrooms or olives, eggs and potatoes. Tater Tots are a great side with eggs, but can also become the basis for a filling casserole with canned chicken or tuna and perhaps a canned soup sauce such as cream of chicken, cream of celery or cream of mushroom.

The pantry, more than likely, has a box of scalloped potatoes or mashed potatoes. An easy meal to keep on hand is a ham steak; just chop it up and add to scalloped or Au Gratin potatoes. Mashed potatoes make a tasty topping to a casserole or a flavorful side dish when you fold in shredded cheese, mustard or oven roast garlic.

This recipe for rosti potatoes could easily be made with canned or glass jars of artichoke hearts and canned roasted red peppers, so add these to your shopping list to keep in the pantry in the future: Rosti Idaho® Potato with Artichokes, Fontina, and Red Pepper Vinaigrette

How about a potato vegetable casserole: Idaho® Potato Vegetable Casserole Supreme

Here is a recipe for chicken casserole if you have some leftover chicken: Chicken 'N Potato Casserole

That reminds me… ever made homemade chicken pot pie?  It’s easy if you buy a grocery store oven roasted chicken and use the torn pieces of chicken with your favorite canned or frozen vegetables and some chunks of boiled potatoes. Get creative with what is already around or plan ahead to always have Idaho potatoes, fresh in the five or ten pound bag, frozen, dry or refrigerated value added in stock to make meals interesting.