Smoked Brisket Hash with Crispy Potatoes and Farm Eggs

Terpene Pairing

Caryophyllene + Myrcene — warm peppery depth with relaxing body effects that pair perfectly with rich smoked beef and crispy potatoes.

Suggested Strains

GMO Cookies • OG Kush • 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 a parchment-lined baking sheet.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Garlic Breakfast Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
2 cloves garlic
½ tsp black pepper
½ tsp smoked paprika

Instructions

1. Melt butter and water over very low heat.
2. Add cannabis, garlic, pepper, and paprika.
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 Breakfast Potatoes

Ingredients

2 large russet potatoes
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika

Instructions

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

Step 4 — Build the Brisket Hash

Ingredients

1½ cups smoked brisket, chopped
½ onion, diced
1 bell pepper, diced
2 tbsp cannabis garlic breakfast butter
4 eggs
Salt and pepper

Instructions

1. Add onion and bell pepper to potatoes and cook 3 minutes.
2. Add chopped brisket and cook 4 minutes until browned.
3. Stir in cannabis garlic breakfast butter.
4. Create four small wells in the hash.
5. Crack eggs into each well.
6. Cover skillet and cook 4–5 minutes until eggs set.

To Serve

Plate hash in a shallow bowl or wide brunch plate.
Top with eggs, fresh chives, and cracked black pepper.