I home canned some beef a year or two ago and its been sitting in my kitchen cabinets since. Its good for stews and soups, but theres gotta be more to it than that, right? I mix it with rice and and onions from time to time, but what else can we do?

I went out to breakfast the other day and had a ‘breakfast skillet’ of cubed potatoes, peppers, onions, melted cheese, bacon, ham, and sausage. Man, was it good.

No reason I can’t do that at home, I decided. I threw some bacon grease into my wok pan, cubed up some potatoes, onions, peppers, and went to work. When the potatoes were soft I threw in the peppers and onions, a couple grinds of salt and pepper, a generous bunch of butter, and dumped in the canned roast beef. Broke the beef up a little with my spatula, covered the pan, and let the heat and steam do the work. After a few minutes I threw some Mexican cheese blend on there, covered to melt., and then threw a couple eggs on top. One pepper, one onion, one potato, two eggs, one pint of meat made a lot of food.

About three bucks of ingredients, less the meat. And the beauty of using the home canned meat is that just about any cheap cut of meat, once hit with enough heat and pressure during the canning process, becomes fork tender morsels.

A home run, if I do say so myself.