Colder, snowy and crashed hot potatoes with salmon hash

Good Morning Augusta

This morning we have clouds with a chilly high of 21°F. Winds are from the N at 10 to 20 mph.

Tonight we'll have clouds giving way to clearing skies and a low of 9°F. Winds NNW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 50%, the Dew Point is 0.3°F and the outdoor temp is 15.6°F.

The wind direction is   Northeast between 8.9 MPH and 19.9 MPH, generating a wind chill of 1.2°F.

The Relative pressure is 29.83, the Absolute pressure is 29.53 and falling with a weather graphic indicating snow.

The UV rating is 0 out of 16, Sunrise is 6:59 a.m. Sunset is 4:45 p.m., Moonrise is 3:56

p.m., Moonset is 6:07 a.m. and the moon phase is Waxing Gibbous being 98% illuminated.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 301153Z AUTO 01013G23KT 10SM BKN021 OVC080 M09/M14 A3001 RMK AO2 SLP170 T10941139 11078 21094 58011

Visibility is 10.0 miles / 16.0 kilometers with mostly cloudy to 2,100 ft / 640 m. and overcast to 8,000 ft / 2,438 m.

We didn't have any rain or snow here over the past 24 hours.

Space Weather for this morning is:

Today's Solar flux is 69, the solar wind speed is 342  Kilometers per second and the chance of a solar storm is 1%.

It's going to be downright cold and snowy today, so how about this potato and salmon hash dish for dinner?

CRASH HOT POTATOES made into SALMON HASH

Small yellow potatoes

Butter

Salt and pepper

If you're going to add in the salmon, you'll also need:

a pouch of salmon (or a can, whatever you have), sprinkle with any seasonings you prefer, and some more butter if you want.  I use a blend of onion/pepper/salt/garlic/lemon.  Dill would be tasty too.

To make the potatoes:

Boil potatoes in water until fork tender.  Drain.  Place potatoes on a baking sheet covered with foil.  Slightly crush each potato with a masher, fork, whatever to break them up slightly.  Put a pat of butter (or margarine) on each potato and season with salt and pepper. 

Bake at 475⁰ for about 12 minutes or until crispy. 

Options:  use olive oil instead of butter; top with grated cheese and/or sour cream.

 

To make the Salmon Hash:

Make potatoes as above.  After baking, scoop into a skillet, and break them up a little more with a spatula.  Add a pouch of salmon (or a can, whatever you have), sprinkle with any seasonings you prefer, and more butter if you want.  I use a blend of onion/pepper/salt/garlic/lemon.  Dill would be tasty, too.

Put skillet on low heat until it is all hot.  If you leave it in the skillet too long it will dry out.

Cooks Note: feel free to be flexible with this recipe – you can use any potatoes you have handy.  You can cut large ones into chunks and use that if you don't have any small ones.