Infusing in Isolation: Recipes, Rations and Cannabis
It’s that time of year again. Just kidding, it’s a time like we’ve never known before and the entire world has changed drastically. But also it’s the 4/20 season and it’s springtime. Even if you’re quarantined in a bunker and living off of rations, you still need to get high, so why not make infused and elevated edibles in style. We’ve included some popular wartime and depression era favorites with a modern fusion cannabis spin. Stay safe, stay stoned, and wash your hands – especially before you cook and before you eat. peSop!
Ingredients:
2 to 3 Tbsp unsalted butter
1 medium onion, finely chopped (about 1 cup)
2 to 3 cups finely chopped, cooked corned beef
2 to 3 cups chopped cooked potatoes
Salt and pepper
Chopped fresh parsley
Directions:
Sauté onions in cannabis butter: Heat more cannabis butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook for a few minutes, until translucent. Add potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. Cook until browned, then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned. Stir in parsley, black pepper. Make a few nests in your pan of corn beef and crack the eggs into them. Cover the pan for a few minutes until the whites are set. Remove from heat, stir in chopped parsley with a little more cannabis butter. Add plenty of freshly ground black pepper, and add salt to taste. Serve the eggs and the hash together.