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Farmers Market Hash Browns

Farmer’s market hash browns are a classic just like grandma used to make! Potatoes are boiled to soften, then diced and mixed with onions, garlic, and spices. Fried in oil and butter until golden brown perfection.

These hash browns are the perfect side dish for a variety of recipes including pancakes, waffles, bacon, and our crustless quiche. These also pair beautifully with dinner recipes including pork chops, chicken, steak or beans and franks.

close up of chopped potatoes, green onions and spices in hash browns in a skillet with a wood spoon.

Skillet Potatoes With Onions

  • Purchase a variety of colored potatoes from your local farmer’s market to make these beautiful hash browns! Don’t have a market nearby? This recipe will also work with any potatoes from the grocery store.
  • Potatoes are boiled and then fried. This creates crispy and tender pieces.
  • This basic recipe leaves flavor customizable. If desired, top them with ketchup, sour cream, hot sauce, salsa, or grated cheese.
  • For more baby potato ideas try our crispy rosemary garlic potatoes, or the easy microwave potatoes method that takes only 10 minutes, and our crispy air fryer potatoes recipe.
Recipe ingredients on the counter including a bowl of potatoes, an onion, a garlic bulb, and small bowls of butter, olive oil, paprika, salt and pepper.

Recipe Ingredients

POTATOES: Four cups of baby potatoes are the base of the hash browns recipe. I used a variety of yellow, red and purple baby potatoes that I purchased from my local farmers’ market. You can use any thin skin potatoes like fingerling potatoes, white baby potatoes or red potatoes. Regular-size Yukon gold potatoes can also be used and chopped into smaller pieces. Russet potatoes have too thick skin and will need to be peeled.

ADD-INS: Onions and garlic are sauteed with the potatoes. Garnishing with chopped green onion adds a nice fresh crunch!

FLAVOR: Paprika, olive oil, butter, salt and pepper add a simple but lovely flavor. Feel free to add fresh herbs like rosemary, thyme and parsley.

VARIATIONS: Use sweet potatoes instead of regular waxy potatoes. Add garlic powder and onion powder for more flavor while the potatoes are cooking in the skillet. Drizzle with your favorite sauce for a delicious brunch. We like ketchup, hot sauce, salsa and sour cream.

Four images showing steps to make the recipe. First is a pot with chopped potatoes in water. Second is chopped potatoes on a cutting board with a knife. Third is a skillet with chopped onion in butter. Fourth is hash browns in a skillet sprinkled with paprika.

How To Make Farmers Market Hash Browns

This recipe is easy and simple. If you want more flavors, add your favorite sauce or additional spices to customize to your own tastes!

  1. Chop and boil potatoes until al dente. Drain and let cool. Dice into small bite-size pieces.
  2. Heat butter and oil in a skillet, then cook the onions and garlic.
  3. Add potatoes and cook until golden brown and crispy. Season with spices and garnish with green onion.

Leftover hash browns can be stored in an airtight container in the fridge for 3-4 days and reheated in the microwave, in the oven, or on the stove.

Close up of chopped yellow, purple and red potatoes with green onions and a wood spoon.

Recipe Tips

  • Boil the potatoes al dente. Potatoes should still be firm, but slightly soft when poked with a fork. If potatoes are too soft, they will break apart easily while cooking in the frying pan.
  • Cook potatoes over medium-high heat. The oil and pan need to be hot so the potatoes get that extra crispiness on the edges!
  • Try using a cast iron skillet. The cast iron helps to caramelize and produce that perfect crispy coating on the potato edges.
  • Stir gently. Potatoes can break apart while cooking in the pan.
  • Add the crunchy bits and oil from the bottom of the skillet. They’re delicious and full of flavor!
A white bowl with hash browns and ketchup drizzled over top, and a spoon.

More Recipes

Farmers Market Hash Browns

Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 garlic cloves - minced
  • 4 cups chopped potatoes - baby potatoes, yellow potatoes, russet potatoes etc.
  • 1 cup chopped yellow onion
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp paprika
  • chopped green onion - for garnish

Instructions

  • Wash and scrub the potatoes. Slice them into quarters. Add potatoes to a large pot and fill with enough water to cover them. Bring to a boil then reduce to let simmer until potatoes are al dente (tender when poked with a fork, but not too soft).
    Two images of a stainless steel pot. First with halved potatoes inside. Second with halved potatoes covered in water.
  • Drain potatoes and let them cool enough to handle (about 15-20 minutes). Chop into smaller bite-size pieces.
    A strainer with cooked halved potatoes. And a cutting board with diced potatoes and a knife.
  • Heat butter and oil in a large saute pan over medium-high heat.
    Two images of a black cast iron pan. First has oil and butter dumped in. Second image has oil and butter heated and melted in pan.
  • Add the onion and garlic. Cook until the onion turns translucent, about 1-2 minutes.
    Two images of a black skillet and inside is chopped onion and garlic. First is uncooked, second is cooked.
  • Add in the cooked potatoes. Saute until they turn golden brown, about 6-8 minutes. Lower heat and season with paprika, salt and pepper.
    Two images of a black skillet. First with hashbrowns cooking. Second with paprika sprinkled overtop of cooked hashbrowns.
  • Add chopped green onion for garnish. Serve warm as-is or with your favorite sauce (ketchup, salsa, hot sauce, etc).
    Two images, first is a skillet with cooked hashbrowns. Second is hashbrowns in a white bowl with ketchup drizzled overtop.

Recipe Notes:

Leftover hash browns can be stored in an airtight container in the fridge for 3-4 days and reheated in the microwave, in the oven, or on the stove.
  • Boil the potatoes al dente. Potatoes should still be firm, but slightly soft when poked with a fork. If potatoes are too soft, they will break apart easily while cooking in frying pan.
  • Cook potatoes over medium-high heat. The oil and pan need to be hot so that the potatoes get that extra crispiness on the edges!
  • Try using a cast iron skillet. The cast iron helps to caramelize and produce that perfect crispy coating on the potato edges.
  • Stir gently. Potatoes can break apart while cooking in the pan.
  • Add the crunchy bits and oil from the bottom of the skillet. They’re delicious and full of flavor!
Nutrition
Calories: 247kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 313mg | Potassium: 961mg | Fiber: 5g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 45mg | Calcium: 47mg | Iron: 2mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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