Instructions: 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.

Saute 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.

This recipe yields 6 servings.

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