Add a 1/4 cup of diced bell peppers to this recipe greener–and turn them into O’Brien Potatoes!
3 cups finely diced raw potatoes
1 teaspoon grated onion
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon Canna Butter*
2 tablespoons Cannabis Infused Olive Oil**
With a fork, combine the diced potatoes, onion, parsley, salt and pepper. Heat the Canna Butter and Olive Oil in a 9-inch skillet. Spread the potato mixture over the butter. Press it with a broad knife into a cake shape. SautÃ© the potatoes slowly, shaking them from time to time to prevent them from sticking. When the bottom of the potatoes is brown, cut them in half and turn each half with 2 spatulas. Brown the second side and serve piping hot.