#MEwx Sunny and warm with crash hot potatos with salmon hash

Good morning Augusta

This morning we have sunny skies with highs in the mid 60s. Winds are northwest around 10 mph gusting to 20 mph.

Tonight it will be partly cloudy with lows in the lower 40s. West winds around 10 mph during evening hours, becoming light and variable.

Our outdoor temperature is °F, the humidity is % the dew point is °F and our wind chill is °F.

The wind direction is Northwest between 3.4 MPH and 5.4 MPH.

The Relative pressure is 30.13, the Absolute pressure is 29.93 and rising with a weather graphic indicating sun and clouds.

Visibility is 10.0 Miles with clouds.

The UV rating is 1 out of 16, The moon is 51.2% illuminated, the moon is waning crescent, Sunrise is 5:12 am↑ 62° Northeast, Sunset is 7:58 pm↑ 298° Northwest,

Moonrise is 2:02 am↑ 117° Southeast, Moonset is 11:52 am↑ 246° West and we'll have 14 hours 46 minutes of daylight today.  

We didn't receive any rain here over the past 24 hours.

CRASH HOT POTATOES and CRASH HOT POTATOES WITH 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 handy), 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.