Spicy Sage and Olive Hash Browns

Spicy Sage and Olive Hash Browns

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 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.