COOKING with CANNABIS
Farm Fresh Breakfast to Start Your Day
by Chef Dana Cunningham
Do you remember the saying , “ Breakfast is the most important meal of the day ”? I remember hearing that from my mother growing up , and I truly believe it . When I have a good breakfast , my whole day is better . My body has more energy to work in the field , and my mind stays happy and focused . Without a good breakfast , I get irritable , and my body feels sluggish and tired .
Sure , there are plenty of breakfasts disguised as healthy , and plenty that are just plain junk too . I would trade no breakfast for some of these , but if you can get your hands on something nutritious or whip up something fast like the recipe I am about to share with you , you will be in good shape — and setting yourself up to have a great day !
Here on the farm , we eat mostly things we grow ourselves , so we know exactly the amount of energy it takes to grow or raise our food . This has given us a new respect for the foods we eat , and we show our respect by not wasting anything . That is why I prep breakfast with leftovers when available . Today , with grocery prices skyrocketing , it is smart to think about where our food comes from and how not to waste it .
Our consumer mentality suggests that if we don ’ t finish a meal , we just toss the rest because there will always be more to consume . But what if there wasn ’ t more ? What if we had to work harder to earn our next meal ? We have learned these values while tending the land and our animals over the last two years . So , our mentality is now more like ; I must work to earn my food , or I can give all my money to the grocery stores and let them support me .
This breakfast dish is super simple because it incorporates leftover potatoes . I encourage you to use your leftovers to create this breakfast so that you can see how easy and fast it is to make this meal . Also , you might get a feel-good feeling after your meal , just knowing that you didn ’ t throw those leftovers in the trash ! When making this recipe , your leftover potatoes can be any kind . They can be tater tots , hash browns , scalloped , baked , or even mashed ! If you use a large potato like a baked one , cut it into wedges or slices for this recipe . We will also use duck eggs , which are higher in protein than chicken eggs . We have an abundance of duck eggs on our farm , so we eat them as much as we can . They are quite a bit larger than chicken eggs , so bring a healthy appetite ! However , if you don ’ t have duck eggs available , you can substitute with chicken eggs .
42 September 2023
Farm Fresh Breakfast
Ingredients
Leftover potatoes 1 small onion diced . 1 teaspoon of minced garlic 1 tablespoon of infused butter Salt and pepper to taste Any leftover pepper or greens to top 4 duck eggs or chicken eggs 2 tablespoons of regular butter
The Method
1 . In a cast iron skillet on medium heat , melt the infused butter . 2 . Throw in the onion and sweat for about a minute . 3 . Add potatoes and cook to your preferred finish ( just warm , browned , or crispy brown . I like mine browned )
4 . Once the potatoes are done , add the minced garlic , salt , and pepper and cook until fragrant — 30-60 seconds . Note : if your leftover potatoes were previously seasoned , you can skip this step .
5 . Finish by scooping the potatoes onto your plates and top with peppers , greens , or cheese ! 6 . Next , fry the eggs . 7 . In a small nonstick skillet , melt 2 tablespoons of butter on medium heat . You don ’ t want the skillet to get too hot , or you will burn your eggs . 8 . Once the butter is melted , crack open 2 eggs into the skillet . 9 . Sprinkle with salt and pepper . 10 . Once the eggs are cooked to your desired finish on one side , flip and let them cook on the other side , or make them sunny side up !
11 . Be careful not to overcook and not to splash yourself with hot butter when you flip the eggs . ( Remember , the flip is all in the wrist !)
12 . Repeat for each serving of eggs . Plate with the potatoes and enjoy !
Start your day with a healthy breakfast . It ’ s “ the most important meal of the day !”
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .