#MEwx Very foggy, cloudy with raw temps and Crash Hot Potatos and Sallmon Hash

Good morning Augusta

I have an Ambient WS 5000 weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is extremely foggy and partly sunny. Highs in the mid 40s with West winds around 10 mph gusting to 25 mph.

Tonight we'll have partly cloudy skies with lows around 30°F. Winds are light and variable, becoming west around 10 mph after midnight.

We received approximately 0.05 inches of snow/sleet/rain here over the past 24 hours.

The wind is between 0.0 MPH and 2.9 MPH from the Northwest.

The Relative pressure is 29.73, the Absolute pressure is 29.53 and rising with a weather graphic indicating fog, sun and some clouds.

Our humidity is 99%, the temperature is 31.8°F, the dew point is 31.6°F and it feels like   31.8°F.

Visibility is 10.0 miles / 16.1 kilometers with low, overcast skies.

The UV index is 0 placing the average person at no risk and the solar radiation reading is 41.0W/m2. Sunrise is 6:29 AM, sunset is 4:19 PM and we'll have 9 hours 50 minutes of daylight today. Moonrise is 3:18 AM and Moonset is  2:58 PM. The moon phase is Waning crescent and is 10% illuminated. Our next Full Moon is on November 27 and our next new moon will be on November 13.

 

On a cold and raw day this is a fantastic meal.

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.