Holiday Breakfast Hash Browns

4 cups frozen shredded hash brown potatoes, thawed and drained
2 green onions, chopped
1 cup sliced black olives
1/4 cup chopped parsley, divided
2 Tbsp finely chopped fresh sage
1/2 tsp Kosher salt
1/4 tsp red pepper flakes
oil for cooking

In a large bowl, toss together the thawed potatoes, onions, olives, 2 tablespoons parsley, sage, salt, and red pepper flakes.
Put a large heavy skillet on stove on medium-high heat, pour in enough oil so you have about 1/4 inch deep in skillet.
When oil sizzles, dump the potato mixture into the skillet and spread out into one layer.
Let potatoes fry for about 5 minutes, without turning them.
Peek underneath to see if the potatoes are browned, and if they are, go ahead and flip them over with a spatula and fry again, undisturbed, for another 5 minutes until they are browned and crispy.
Top with the rest of the parsley and serve.
Serves 4 people as a side with eggs.