Hashbrowns with Mediterranean Salsa
Instead of ketchup, try this flavor packed mixture over your hashbrowns.
Ingredients
- 1 can 14oz petite diced tomatoes, drained
- 3 Tbsp capers rinsed and drained
- 1 Tbsp olive oil
- 2 tsp - 1 Tbsp GF balsamic vinegar to taste
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/8 tsp red pepper flakes
- 1 tsp Italian seasoning
- ½ tsp garlic salt
- 1/2 tsp mustard powder
Instructions
- Combine all ingredients together in a skillet.
- Heat until warmed throughout and most of the moisture is removed, then serve over hot crispy hashbrowns.
Notes
Makes about 1 cup
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