Cooking With A Buz: Herb-Infused Irish Comfort Hash

March is that in-between month. Winter hasn’t fully let go, spring hasn’t fully arrived, and comfort food still makes sense, especially when it’s done right. St. Patrick’s Day always leans heavy on tradition, but this recipe takes those familiar Irish comfort flavors and gives them a cannabis-friendly twist without turning them into novelty food.

This dish is about warmth, balance, and keeping things approachable. No complicated infusions. No over-the-top potency. Just real food, real flavor, and a mellow vibe that pairs perfectly with a quiet night in or a low-key holiday gathering.

So, grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

Yield

Serves 4

Prep Time

20 minutes

Cook Time

30 minutes

Ingredients

• 1½ pounds russet or Yukon gold potatoes, peeled and diced

• 1 cup cooked corned beef, chopped (leftover-friendly)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 3 tablespoons cannabis-infused butter (low-dose)

• 2 tablespoons regular butter

• ¼ cup whole milk or cream

• Salt and black pepper, to taste

• Fresh parsley or chives, chopped (optional)

  
  

Instructions

Start by bringing a large pot of salted water to a boil and adding the diced potatoes. Cook them until they’re fork-tender but not falling apart, then drain and let them steam dry for a minute. This helps keep the final texture fluffy instead of watery.

While the potatoes cook, heat a large skillet over medium heat and add the regular butter. Once melted, toss in the diced onion and cook slowly until soft and lightly golden. Add the garlic and stir just until fragrant—about 30 seconds—then fold in the chopped corned beef. Let everything warm through and develop a little color, stirring occasionally so nothing sticks.

Return the potatoes to the pot and mash them gently. You’re not looking for perfectly smooth here—some texture keeps it rustic. Pour in the milk or cream and stir until the potatoes loosen up, then add the cannabis-infused butter. Mix thoroughly so the infusion is evenly distributed. Season with salt and black pepper to taste.

Fold the warm corned beef mixture into the mashed potatoes and stir until everything is well combined. Transfer back to the skillet and cook for a few minutes, pressing lightly to create crispy edges on the bottom while keeping the inside soft and creamy.

Finish with fresh parsley or chives if you like, then serve hot.

Chef’s Notes

This recipe is intentionally low-dose. The goal isn’t to overwhelm the dish or the diner—it’s to complement the comfort. If you’re serving others, always let them know it’s infused and encourage patience. Edibles take time, and this meal is best enjoyed slowly.

Pair it with a relaxed evening, good conversation, or no conversation at all. That’s the real Irish tradition worth keeping.