🌿 Rise & Fry Hash 🌿

Total Time: 35 mins Yield: 4 Servings

🛒 Ingredients:

• 4 medium Yukon gold potatoes, diced

• 1/2 onion, diced

• 1 bell pepper, chopped

• 1/2 cup mushrooms, sliced

• 2 cloves garlic, minced

• 4 eggs (fried or scrambled)

• 1/4 cup shredded cheese (optional)

• 2 tbsp regular cooking oil or butter

• 1 tbsp butter or oil (for infusion)

• 40–80mg RSO or Distillate (10–20mg per serving — adjust to your comfort)

• Salt & pepper to taste

• Fresh herbs or green onions for garnish

🧪 RSO/Distillate Infusion Prep:

1. Measure your dose: For 10mg per person, use 40mg total RSO or Distillate. (0.04g RSO or 0.04ml distillate = ~40mg THC)

2. In a small saucepan over very low heat, melt 1 tbsp butter or oil.

3. Stir in your RSO or distillate until fully dissolved and evenly mixed. Do not boil or overheat. Remove from heat and set aside.

🍳 Instructions:

1. Cook the potatoes:
   In a large skillet, heat 2 tbsp regular oil or butter over medium heat. Add diced potatoes and cook until golden and crispy (about 10–12 minutes), stirring occasionally.

2. Sauté the veggies:
   Add onions, bell pepper, and mushrooms to the pan. Cook until softened (about 5 minutes). Add garlic and cook for another minute.

3. Infuse the skillet:
   Turn the heat to low. Drizzle your pre-made infused butter or oil evenly over the hash. Stir thoroughly to coat all ingredients with the infusion. Let it sit on low for 1–2 minutes to warm everything through without degrading the THC.

4. Fry or scramble eggs:
   In a separate pan, cook eggs to your liking—or crack them right into the hash for a baked-style skillet.

5. Assemble and serve:
   Plate up the hash, top with eggs, sprinkle cheese if you like, and garnish with herbs or green onions.

🍴 Optional Add-ons:

• Chopped bacon or sausage

• Avocado slices

• Salsa or hot sauce

• Toast on the side (infused butter on toast, anyone?)