Crispy hash brown potato pancakes served
with a spicy tomato and ripe olive sauce.
Spicy Tomato Hash
Browns
1 (30-ounce) package Southern-style hash
browns, thawed
3 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt - divided use
1/4 cup pure olive oil - divided use
1 medium onion, diced
4 garlic cloves, pressed
1 (28-ounce) can diced tomatoes, undrained
1/2 teaspoon dried crushed red pepper
1/2 teaspoon pepper
1/2 cup sliced ripe olives
2 tablespoons capers (optional)
- Stir together first 4 ingredients and
1/4 teaspoon salt.
- Heat 2 tablespoons olive oil in a large
skillet over medium-high heat. Drop one-third of potato mixture,
1/3 cup at a time, into hot olive oil, and cook over medium-high
heat 3 minutes on each side or until golden brown. Remove from
skillet; drain on paper towels. Repeat procedure with remaining
potato mixture. Sprinkle evenly with remaining 1/4 teaspoon salt.
- Sauté onion and garlic in remaining
2 tablespoons olive oil in skillet until tender. Stir in tomatoes,
crushed red pepper, and pepper. Cover and cook over medium-high
heat 15 minutes or until slightly thickened. Stir in olives and,
if desired, capers. Serve over hash browns.
Makes 6 servings.
