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–+ servings

Farmers Market Hash Browns

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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 Info

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

The nutritional information provided is an estimate and is per serving.

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