Crispy Farmer’s Market Hash Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 25 – 30 minutes



  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds potatoes (Yukon gold, red, or russet), peeled and diced into ¾ inch cubes
  • Flavor Options (Choose What You Like):


  • ½ pound cooked breakfast sausage, crumbled
  • ½ pound diced bacon
  • ½ pound chorizo, casing removed

Hearty Vegetables

  • 1 bell pepper, any color, diced
  • 8 oz mushrooms, sliced
  • 1 small zucchini or yellow squash, diced

Leafy Greens (Optional)

  • 2 cups kale, chopped
  • 2 cups spinach, chopped

Cheese (Optional)

  • ½ cup shredded cheddar, Monterey jack, or your favorite

Eggs (Optional)

  • 4 – 6 large eggs


  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon dried thyme
  • Other spices to your liking (chili powder, cumin, cayenne pepper)

For Serving

  • Fresh herbs (parsley, chives, basil)
  • Hot sauce


  • Large cast-iron skillet or non-stick pan
  • Large pot


1. Prep the potatoes

  • Boil the diced potatoes in a large pot of salted water for about 5 minutes, until partially cooked (fork tender, but not mushy). Drain and set aside.

2. Sauté the base

  • Heat olive oil in the skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and cook for another 30 seconds.

3. Build your flavor (choose one protein and add veggies as desired)

  • Protein: If using sausage, chorizo, or bacon, add it now and cook until browned and any fat is rendered. Remove with a slotted spoon and set aside.
  • Vegetables: Add your chosen vegetables (bell peppers, mushrooms, zucchini/squash) and cook until softened and slightly browned (about 5-7 minutes).

4. Crisp up the potatoes

  • Add the potatoes to the skillet. Spread them into a single layer. Let them cook undisturbed for a few minutes to develop a golden-brown crust.
  • Stir, then let them crisp again. Repeat for the crispiest potatoes.

5. Finish it off

  • Return any cooked protein to the skillet.
  • Stir in desired greens (kale or spinach) and cook until wilted, 1-2 minutes.
  • Season with salt, pepper, paprika, thyme, and any other spices.

6. Eggs (optional)

  • If you like, create small indentations in the hash and crack an egg into each one.
  • Cover the pan and cook until the eggs are set to your liking (runny yolks, over-easy, etc.). This will take about 5-8 minutes.

7. Add in cheese and serve

  • Optionally, sprinkle with shredded cheese in the last couple of minutes for a melty finish.
  • Garnish with fresh herbs and hot sauce, if desired.


  • For maximum crispiness, pat the potatoes dry with paper towels after boiling.
  • Don’t overcrowd the skillet; cook in batches if needed.
  • Adjust the seasonings to your preferences and the ingredients you use.

Enjoy your delicious and versatile Farmer’s Market Hash!


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