Canned Potatoes and other Culinary Necessities

I want to have on board what I would be able to make if I was on land.  And that brings us to “Steak and Potato Nachos.”

Steak and Potato Nachos

 INGREDIENTS

2 russet potatoes, sliced
1 pound skirt steak
4 Tbsp. olive oil
Salt (to taste)
Pepper (to taste)
2 tsp paprika
1 cup shredded cheddar cheese
½ cup shredded Monterey jack cheese
Sour cream
Salsa (optional)
2 minced green onions

PREPARATION

  1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
    2. Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes.
    3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
    4. Let the steak rest for 10 minutes, then slice into cubes.
    5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. Broil for five minutes or until the cheese is melted.
    6. Serve immediately with sour cream, salsa, green onions or any topping of choice.

What I like about this recipe is that I can dehydrate potatoes and keep them longer on the boat than if they were left in tact and rehydrate them when it came time to make this.  I could also can the steak and use it when ready. 

While sour cream and cheese can be dehydrated and then reconstituted, it isn’t usually as good.  So we would probably only make this if we had fresh ingredients.  


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