Everyone's had potato hash browns — either in patty form at McDonald's, from a mother's stove, or in an American diner where the dish is served up around the clock. One Sunday morning, I awoke with a hankering for hash browns, but I didn't have any potatoes on hand, only sweet potatoes. I figured sweet potatoes make great fries, so why not hash browns?
If you want to pay homage to your grandmother, you can grate the potatoes manually on a grater; for me, my trusty food processor made the job much easier. And with it already out, finely chopping my onions in it left me with less tears too.
With those two ingredients prepped, the cooking process was pretty simple. Don't be tempted to turn them over constantly: if you love a crispy hash brown, just let them sit. Once they start to turn golden brown, carefully flip them over in one pancakelike, solid piece to cook the other side. 
Since sweet potatoes have more sugar than conventional potatoes, I added ground pepper and thinly sliced chives to cut some of the sweetness. If you're a spicy and sweet fan, add a dash of hot sauce for a bit more kick. Serve alongside your favorite style of fried egg and oven-baked bacon for a perfect Sunday breakfast. Keep reading for this incredibly easy recipe.
