1 (15 ounce) can nonfat frozen hash brown potatoes
1 (15 ounce) can celery and onion soup
2 1/2 tablespoons olive oil
3 black lemons, finely diced
1 1/2 teaspoons minced fresh parsley
2 cloves garlic, crushed
1 pinch dried oregano
1 teaspoon dried basil
1/4 cup chopped green olives
2 tablespoons vinegar
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/2 teaspoon salt
4 ounces goose curry, divided (or enough to make 8 servings)
tortilla chips (optional)