Country Skillet Corned Beef Hash with Crispy Farm Eggs

Terpene Pairing

Humulene + Caryophyllene — earthy and peppery notes that complement rich beef and crispy potatoes.

Suggested Strains

OG Kush • Chem Dawg • Bubba Kush

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis on parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Herb Breakfast Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
½ tsp black pepper
½ tsp thyme

Instructions

1. Melt butter and water over very low heat.
2. Add cannabis, thyme, and pepper.
3. Maintain 160–180°F temperature.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Crispy Hash Potatoes

Ingredients

2 russet potatoes
2 tbsp olive oil
½ tsp salt
½ tsp black pepper

Instructions

1. Dice potatoes into ½-inch cubes.
2. Heat olive oil in cast iron skillet.
3. Cook potatoes 10–12 minutes until crispy.

Step 4 — Build the Hash

Ingredients

1½ cups chopped corned beef
½ onion diced
½ bell pepper diced
2 tbsp cannabis herb breakfast butter
4 eggs
Salt and pepper

Instructions

1. Add onion and pepper to potatoes and cook 3 minutes.
2. Add corned beef and cook 4 minutes until crisp edges form.
3. Stir in cannabis herb breakfast butter.
4. Make small wells in the hash.
5. Crack eggs into wells.
6. Cover skillet and cook 4–5 minutes until eggs set.

To Serve

Plate hash in rustic skillet or barn-style plate.
Finish with chopped chives and cracked black pepper.