salmon potato hash

I'm trying to use up the food I already have, as I overspent my food budget this month.  (How?  I have no idea.  It's already generous. Oh right - I cooked for parties and guests.)

I have about 30 jars of canned salmon to use up, which is such amazing abundance and I feel so lucky.  And I had potatoes.  And a bag of little peppers.  So, I cooked up a big pan of salmon potato hash that will serve as leftovers for days to come.  Breakfast skillet with a duck egg?  Yes, please!  Ideas from here.

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4-6 potatoes, in small cubes
1 T butter
2 T oil
1 onion, chopped
peppers (bell, sweet mini, etc.)
garlic powder
salt, pepper
1 jar of salmon (I pulled out skin and bones and fed to dog with the juice)


Heat oil in large cast iron pan over medium heat.  Add potatoes and let cook covered for about 10-15 minutes.

Add in onion and peppers and seasonings.  (I think some other herbs could be good, as well as vegetables.)  Cook about 15 minutes more, stirring occasionally.  Add in the jar of salmon and let it cook another 5 minutes or so. 

I ate it with some sour cream and hot sauce, of course.

really good greens

These greens were so good, which kind of amazed me as they didn't have bacon grease or any of that.  I emptied all the greens from my fridge and cooked them up together in a pot (there were radishes and turnips and perhaps other things).  Unfortunately they cooked down to not very much, but it was very tasty!

From here (Healthy and Delicious Southern Turnip Greens).

1 (14 ounce) can chicken broth (I used a pint jar of home canned broth)
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt

1/4 teaspoon ground black pepper
1 pound turnip greens, chopped
1/2 teaspoon white sugar

Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.  Note:  I cooked them without a lid to get the liquid to reduce.  It took about 2 hours, and then they were SO GOOD.  Well cooked through and super tasty from all that reduced stock.

easy canned salmon hash

I've looked some things up to figure it out, and I'll try to make this soon and will update accordingly.

Salmon hash

Boil potatoes whole for about 20 minutes.  Cool, then chop into chunks or slices.

Chop 1 onion and bell peppers if have them, and saute until translucent.  Add in the potatoes and fry until potatoes are browning. 

Stir in the salmon from one can (removing bones and skin) and heat through, adding salt, pepper, and chives. 

Cook an egg on top? 

spaghetti sauce with meat

This was pretty good and made enough to freeze leftovers (in half pint jars seems a good amount). I did not care for it when canned - it changes the flavor significantly.   

Spaghetti Sauce with Ground Beef

Ingredients

    1 pound ground beef (or 1/2 a 1.25 package of Costco beef, so about .65 pounds)
    1 onion, chopped
    4 cloves garlic, minced
    1 small green bell pepper, diced

(other vegetables as desired; great with 2 carrots, black olives, etc.)

    1 (28 ounce) can diced tomatoes
    1 (16 ounce) can tomato sauce
    1 (6 ounce) can tomato paste

(Note:  I like crushed tomatoes and use that instead of the large can of diced tomatoes; it seems just a bit too saucy then so next time I want to try a large can of crushed and a 16 oz can of diced tomatoes, and no sauce)
    2 teaspoons dried oregano
    2 teaspoons dried basil
    1 teaspoon salt
    1/2 teaspoon black pepper

Directions

1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

 

salmon fried rice

This isn't spectacular salmon fried rice, but it works.  I added in some cabbage with the onions and wish I'd put in more.

Ingredients

• 3 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon extra virgin olive oil
• 2/3 cup diced red onion
• 2/3 cup diced red bell pepper
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 eggs, well beaten
• 4 cups day old cooked white rice (from about 2 cups of raw rice)
• 1 cup frozen peas, thawed
• 2 cups cooked salmon in large chunks
• 2 green onions, thinly sliced, including the greens
• Cilantro (or parsley) for garnish

Stir together soy sauce and brown sugar, set aside.  Whisk 3 eggs in separate bowl, set aside.

With oil heated over medium-high heat, cook onion and bell pepper for about 5 minutes until browning.  Turn heat down to medium and add garlic and ginger and cook for another minute or so.

Add eggs and stir and cook until just barely done.  Add in the cooked rice and mix it up and let it cook 5 minutes or so.  Add in the peas, salmon, and green onions, and cook a bit longer (thaw peas, etc.).