If you like crispy potatoes, you will love these hash browns with many wonderful flavors.
- Cook Time
- Prep Time
- 4 ServingsServings
- 3 cups Frozen shredded hash brown potatoes
- 4 ounce Onion, chopped
- 1 cup California Black Ripe Olives, sliced
- 1/4 cup Parsley, chopped
- 2 tablespoons Sage, minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Crushed red pepper flakes
- 2 tablespoons Olive oil
1 Combine potatoes, onions and California Ripe Olives in a large mixing bowl. Season with 2 tablespoons 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 5-7 minutes. Turn potatoes and cook for 3-5 more minutes until golden and crispy.
3 Sprinkle with remaining parsley just before serving. Serves
4 Serving suggestion: Serve with scrambled eggs.
Source: California Olive