Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 25 – 30 minutes
Ingredients
Base
- 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):
Protein
- 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
Seasonings
- 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
Equipment
- Large cast-iron skillet or non-stick pan
- Large pot
Instructions
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.
Tips
- 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!
