Can you still use sprouted potatoes? Yes! When you open a bag of potatoes and find they have all sprouted, use one - or more - of these ideas so that they don't go to waste.
Recently when I found 5-pound bags of organic potatoes on sale for .99 each I, of course, bought two. You have to take advantage of those sales, right?
However, since organic potatoes are not sprayed with a sprout inhibitor, I was faced with about seven pounds of sprouting potatoes only a week later.
I try very hard not to throw food away, and yet I don't want to eat potatoes for the next week, either, to get them all used up.
I'm pretty sure I'm not the only person ever faced with this problem, so I did a little research and came up with quite a few different ways to use these potatoes before they become shriveled and inedible.
But first, a little Q&A:
It's how the way potatoes grow. When planted in the ground, the potato tuber's sprouts will grow up through the soil, becoming green foliage which will be fed by the tuber. As it grows, the original tuber will shrink and become mushy or non-existent, but there will be a lot of new tubers growing all around it from the new plant. It's the plant's life cycle.
Conventionally grown potatoes are sprayed with a growth-inhibitor and it's why you can have a 10-pound bag for longer in your pantry without sprouting. Organics don't do this, so you have to use them up sooner.
Yes, as long as they're still firm to the touch. Just cut out the sprouts and eyes and proceed with your recipe.
Not really unsafe, but if they are really wrinkled and shriveled, the starch has turned to sugar (in preparation to feed the plant that is sprouting) and the nutrient value is pretty much gone. At that point, they're only good for the garden or the compost pile, really.
Storing them in a cool, dark, place will go a long way to keeping them from sprouting as fast. Also, store them away from onions (I know we always see these two stored together, but the onions will make the potatoes sprout faster!).
One more thing:
If your potatoes have a green cast to the skin, they've been exposed to too much light.
This green is considered a toxin (potatoes are in the nightshade family) and could cause sickness, so you should always peel off any green areas of any potato.
So grab your potatoes and choose one or more of these ideas - after you've washed them and cut off all the sprouts, that is (by the way, these ideas all work for non-sprouted potatoes, too, except for the last idea - then you'd actually want to wait until they've sprouted!).
7 Things To Do With Sprouted Potatoes
1) Bake the potatoes and freeze them.
Yes, you can freeze baked potatoes! Bake until fork tender in a 350 degree oven, let them cool and wrap each potato with foil so that no skin is showing. Place the wrapped potatoes into a freezer baggie, label, and store for 6 to 8 months.
You can then thaw them to use in other recipes or cook from frozen: pull out how many you'd like to use, unwrap them and place them in a baking dish, frozen. Cover the dish with aluminum foil and bake at 425°F for 35 to 45 minutes or until warm.
OR, bake and make Twice Baked Potatoes (@SimplyRecipes) and freeze.
To freeze twice baked potatoes: after stuffing, but before the second baking, lay them on a cookie sheet and freeze completely; transfer to freezer, removing as much air as possible, and freeze for up to 3 months. Thaw and bake as normal.
I've done this many times and it's such a treat to have twice-baked potatoes in the freezer!
2) Bake, grate, and freeze as Freezer Hash Browns (@HeavenlyHomemakers).
I love this so much - I've just done without hash browns for years because I didn't want all the extra ingredients that come with store-bought.
My family is really enjoying these again and it's very convenient.
3) Bake, cut, and freeze for freezer home fries.
This is a variation of the grated recipe like #2, except you chop the potatoes into bite-size pieces (skinned or not) to freeze. When you're ready to eat, just cook them from frozen with butter, and optional chopped onions, and peppers.
4) Boil and make mashed potatoes - eat now or freeze for later.
To freeze mashed potatoes: divide the mixture into meal-sized portions into pans, dot with butter, wrap in foil and freeze.
When ready to serve, thaw the pan overnight and heat in the oven for about 30 minutes at 350 degrees, until warmed through.
5) Add some of the potatoes to a slow cooker and make Baked Potato Soup (@MamaLovesFood) for dinner.
Bonus: the leftovers of this soup can be frozen, too!
6) Make a delicious Potato & Caramelized Onion Frittata for dinner or breakfast.
Use some of the already baked potatoes you have now ready to use.
7) Of course, if it's potato planting time where you live, you can plant them.
Plant them in the ground or in a tall container (even a clean garbage can) where they'll get a lot of sun.
You actually want to sprout your potatoes before planting, so you're half way there!
If you haven't grown potatoes before, make sure to check out my easy potato planting method.
What are your favorite ways to use sprouted potatoes?
Besides tips on using sprouted potatoes, An Oregon Cottage is a place where you'll find easy, real food recipes, tips to be smart in the kitchen, and using up what we have. See more potato recipes here and more kitchen tips here.
Here are a few more recipes that use potatoes:
Easy Slow Cooker Garlic Scallop Potatoes
