Spicy Sage and Olive Hash Browns

Ingredients

• 3 cups frozen shredded hash brown potatoes

• 4 ounce onion, chopped

• 1 cup Lindsay® Sliced California Ripe Olives

• 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

Cooking Directions

1. Combine potatoes, onions and olives in a large mixing bowl.

2. Season with 2 tablespoons of parsley, sage, salt and red pepper flakes and set aside.

3. Heat oil in a large sauté pan or on a well-seasoned griddle over medium-high heat.

4. Pour potato mixture into the pan in one even layer, and allow to cook undisturbed for 5-7 minutes.

5. Turn potatoes and cook for 3-5 more minutes until golden and crispy.

6. Sprinkle with remaining parsley just before serving.