Spicy Sage and Olive Hash Browns
Recipe courtesy of California Ripe Olives.
3 cups frozen shredded hash brown potatoes
4 ounces yellow onion
1 cup olives
1/4 cup chopped parsley
2 tablespoons minced sage
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
- Combine potatoes, onions and olives in a large mixing bowl. Season with 2 tablespoon of parsley, sage, salt and red pepper flakes and set aside.
- Heat oil in a large sauté pan or on a well-seasoned griddle over medium-high heat. Pour potato mixture into the pan in one even layer, and allow to cook undisturbed for 5 to 7 minutes.
- Turn potatoes and cook for 3 to 5 more minutes until golden and crispy.
- Sprinkle with remaining parsley just before serving.
Makes 4 servings.
Recipe and photograph courtesy of California Ripe Olives.