Spicy Sage and Olive Hash Browns

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. 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.
3. Turn potatoes and cook for 3 to 5 more minutes until golden and crispy.
4. Sprinkle with remaining parsley just before serving.

Makes 4 servings.

Recipe and photograph courtesy of California Ripe Olives.