Spicy Tomato Hash Browns
1 30 ounce package southern-style hash browns, thawed
3 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, divided
1/4 cup pure olive oil, divided
1 medium onion, diced
4 garlic cloves, pressed
1 28-ounce can diced tomatoes, undrained
1/2 teaspoon dried crushed red pepper
1/2 teaspoon pepper
1/2 cup sliced ripe olives
2 tablespoons capers, optional
Stir together first 4 ingredients and 1/4 teaspoon salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Drop one-third of potato mixture, 1/3 cup at a time, into hot olive oil, and cook over medium-high heat 3 minutes on each side or until golden brown. Remove from skillet; drain on paper towels. Repeat procedure with remaining potato mixture. Sprinkle evenly with remaining 1/4 teaspoon salt.
Sauté onion and garlic in remaining 2 tablespoons olive oil in skillet until tender. Stir in tomatoes, crushed red pepper, and pepper. Cover and cook over medium-high heat 15 minutes or until slightly thickened. Stir in olives and, if desired, capers. Serve over hash browns.
Makes 6 servings.
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