Breakfast Potatoes with Cannabis
A most delicious breakfast!
Whenever I am baking potatoes, I always make extras for breakfast. The secret to making crunchy breakfast potatoes is using potatoes that have already been cooked. Leftover boiled or baked are perfect when fried again in olive oil. The sugars in the potatoes evenly caramelize when sautéed under high heat.
This morning, I started with a little chopped bacon and CannaButter, sautéed my cannabis decarboxylated leaves then sautéed with shallots before adding my leftover potatoes tossing often to evenly brown.
Served with halved tiny tomatoes, avocado and salt tossed with CannaOliveOil and scrambled eggs, this weekend breakfast is a feast for the eyes, tummy and body!
1 leftover baked potato cut into cubes
1 Tbsp CannaButter
1 large pinch Cannabis leaves or bud, decarboxylated
2 TBSP chopped bacon
1 chopped shallot
1/4 cup shredded cheddar cheese
Salt and pepper to taste.
Heat medium non-stick sauté pan on medium high heat. Add CannaButter and chopped bacon. Lightly brown. Break up the decarboxylated cannabis leaves or bud by crumbling in your hand or grinder to the pan to sauté for about 30 seconds.
Add the shallots to the pan and sauté for a minute, being careful to not let brown. When the shallots are translucent, about 2 minutes.
Turn the heat to high and add the potatoes being sure to coat evenly with the bacon and shallots. Keep the pan moving or you will risk burning the bacon and shallots.
Keep moving the pan while cooking over high heat until browned. This can take up to 10 minutes. When browned, add the shredded cheese. Lower the heat to medium high. Toss the hot pan to melt the cheese with the potatoes and continue cooking for another minute or two until the cheese completely melts and becomes crunchy.
Season with salt and pepper. Serve immediately.