Cannabis Potato Pancakes | Dinner Edibles Recipe

Have a bunch of mashed potatoes leftover and unsure of how to use them in a unique way? Try these delicious cannabis potato pancakes that are fried to crispy, golden perfection! These are a versatile way to repurpose leftovers, and by following these Stoner Strategies, you can elevate a simple side dish into a crave-worthy snack. Top them with sour cream or dip them in ketchup for a savory bite that makes this edibles recipe a total standout in your kitchen.

Recipe Essentials

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Serves: 4

• Skill Level: Easy

Ingredients

• 2 cups Mashed potatoes (cold)

• 2 tbsp Canna-butter, melted

• Salt and pepper to taste

• 1/2 cup Canna-flour

• 1/2 cup Oil of choice (vegetable or canola work best)

Step-by-Step Directions

1. Combine: In a large bowl, add the cold mashed potatoes, canna-butter, salt, and pepper. Blend well until the ingredients are fully incorporated.

2. Shape & Coat: Shape the seasoned mashed potatoes into 1/2 inch patties. Dredge each patty lightly in the canna-flour, ensuring an even coating on all sides.

3. Heat: In a large skillet, heat the 1/2 cup of oil over medium-low heat until it is hot but not quite smoking.

4. Fry: Place the potato cakes into the hot oil. Cook for about 15 minutes, or until the bottom is a deep golden brown. Carefully flip the cakes and cook for an additional 15 minutes until the other side matches.

5. Serve: Remove from the skillet and serve your cannabis edibles immediately while hot, accompanied by your choice of sour cream or ketchup.

Pro-Tips for Success

• The Stoner Strategies Secret: Using cold mashed potatoes is essential for this edibles recipe. If the potatoes are warm, the cakes will fall apart in the pan. Chilled potatoes hold their shape perfectly, which is a foundational technique for mastering these cannabis edibles.

• Texture Check: Don’t rush the frying process. Keeping the heat at medium-low allows the heat to penetrate the center of the cake while the exterior develops that signature crunch.

• Consistency: If your mixture feels too loose before frying, add an extra tablespoon of flour to the mash to help bind it further. This ensures a sturdy, professional-quality final product.