Stir together first 4 ingredients and 1/4 teaspoon salt.
Heat 2 tbs. 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 tbs. 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.