Photography by Eva Kolenko
Carrot and Beet Stuffing Hash
1 6-ounce box stuffing mix
2 tablespoons butter
1 tablespoon canna oil
2 shallots, chopped
2 large carrots, peeled and diced
1 large beet, peeled and diced
1 tablespoon fresh sage, chopped
Freshly ground black pepper
2 tablespoons olive oil
In a medium-large pot, make stuffing according to box directions. Cool and refrigerate (up to four days) for later use or continue with the recipe.
In a large saute pan, over medium heat, add the butter, canna oil and saute the shallots until translucent, about 5 minutes. Increase the heat, add the carrots, beets and sage. Saute until the vegetables caramelize, about 10 minutes. Remove from heat.
In a large bowl, mix the stuffing and caramelized vegetables and season with black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Add the stuffing vegetable mixture to the saute pan and press down to flatten with a spatula. Cook, turning over a few times as the contents brown and form a crispy crust.
Serve as a side dish for a breakfast item or an entree such as steak. Makes 6 servings, each about 7 mg THC based on a 20 percent strain.