Crispy Hash Brown Toast with Labneh, Cucumber & Olive Bar Relish

1. Cook the hash brown patties according to package directions until deeply golden and crisp on both sides. 
2. To make the olive bar relish, finely chop your favorite mix of olives, pickles, capers, and other briny vegetables until you have about ¼ cup. Stir together to combine. This can also be done in a food processor.  
3. Using a vegetable peeler, shave the cucumber into long ribbons. Pat dry with a paper towel to remove excess moisture.
4. To assemble, spread the labneh evenly over each crispy hash brown patty.
5. Pile the cucumber ribbons on top, followed by a spoonful of the olive bar relish.
6. Sprinkle with the za’atar, then drizzle with the honey and olive oil. Finish with freshly ground black pepper. Serve immediately.

Tips & Tricks

• To ensure hash browns get extra crispy, cook them in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
• Shop the olive bar. Buying a small assortment from the grocery store’s olive bar is an easy way to build big flavor without purchasing full jars of each ingredient.
• Use what you have. No need to follow a recipe exactly, the relish is meant to be flexible. Mix and match your favorite olives, pickles, and other briny vegetables that you already have readily available in your fridge.
• Dry the cucumber. Patting the ribbons dry helps keep the labneh thick and the hash brown crisp.