Russet potatoes, peeled and cut up, smothered with onion, smoked sausage and Rotel tomatoes and cooked in a rice cooker.
Rice Cooker Smothered Potatoes
Rice cookers may be a bit old school, but believe it or not, they're still a thing down here and for the most part, it's an appliance that is completely uncomplicated.
One simple "start" button is usually all there is to them!
You press it, it cooks your rice, kicks over to warm when your rice is done, and it actually holds the rice for a long time. As far as timing goes, it's really going to depend on your cooker, so holding on to that product manual is key to timing for the rest of your dinner.
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My rice cooking has evolved over the years, starting with a stovetop steam, which actually took me awhile to perfect. I eventually moved to a basic rice cooker (#ad), after which I progressed into the digital version (#ad) I have now, with a lot more in the way of settings. From there I moved into the Instant Pot (#ad) for my rice.
But the greatest thing about rice cookers is they aren't limited to just rice, and today it's smothered potatoes!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
For these smothered potatoes, I thought about using the Instant Pot but they would have been done in just a few minutes and I wanted the longer stewing time.
A slow cooker would provide that, but was far too long for me, so I dug out the old rice cooker that I haven't used in years, mostly to see if it was still working to be honest!
Even though it's been shelved for a few years, it worked great! I think I'm gonna have to come up with a few more rice cooker recipes now!
If you don't have a rice cooker, of course this can be cooked stovetop too though you'll need additional liquid.
Here's what you'll need to make my Rice Cooker Smothered Potatoes:
- 3 large russet potatoes (about 2 pounds), peeled, quartered and cut into chunks
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
- 1 tablespoon minced garlic
- 1 cup chopped yellow or sweet onion
- 1/4 pound smoked sausage, sliced
- Cajun/Creole seasoning, to taste
- Italian seasoning or other mixed dried herbs (basil, oregano, thyme), to taste
- 4 tablespoons (½ stick) cold butter, sliced thin
- 1/2 cup water or chicken broth
First things first, gather up your ingredients. Note, I'm using diced tomatoes with green chilies and smoked sausage. If you prefer a milder version of this dish, use plain diced tomatoes and a kielbasa. I'm using Conecuh brand hickory smoked sausage.
Get the potatoes peeled and cut up, chop the onion and slice up the smoked sausage.
Add half of the peeled and chopped potatoes to the bottom of the rice cooker. Season to taste with the Creole or Cajun seasoning. You can also just use salt and pepper if you prefer, or both!
Top with half of the onion and half of the sausage.
Repeat with remaining potatoes, onion and sausage. Sprinkle with additional Cajun/Creole seasoning.
Sprinkle the garlic on top, slice up the cold butter and add to the top.
Although I finally was able to get some fresh heads of garlic in my grocery order, I used this freeze dried garlic again. I have several Litehouse products (#ad) and love them all, but this sure is handy to have!
Pour the undrained Rotel all over the top and sprinkle the dried herbs on top. I'm using my favorite Bragg's Sprinkles (#ad), but Italian seasoning will work, or use some individual dried herbs like basil, thyme and/or oregano. Whatever you like! Pour water or chicken broth all around the outside edges of the rice cooker.
Depending on your rice cooker, set the cooker for white or mixed rice and regular and/or press cook/start. It'll let you know when it's done, but you should stir it a few times as you go and check the potatoes for tenderness.
Consult the timing noted in your product manual for planning your potatoes around the rest of your meal. Mine says it'll take 43 to 50 minutes on that rice setting and it went for 45 before switching it over to "Keep Warm."
For more of my favorite potato recipes, check out the collection on my Pinterest page!
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