Sweet Potato Hash

In my neverending search to eat as many eggs as possible in one day, I had a bright idea to combine my sweet potato with my scrambled eggs.  In vain I searched on the Internet for a recipe that would fit my imagination, but there was nothing!   All the sweet potato recipes included fried eggs, not scrambled. So I decided to just make some sweet potato hashbrowns and throw the eggs in and see what happened.

I used this basic recipe for sweet potato hash. I liked it because she didn't really include measurements and that's how I cook too.  Even though I have a machine that would julienne the sweet potato I still opted to just grate it.  It's a lot less hassle to clean and that means something important to me.  Here's how I do it to minimize dish use.

I added my spices at this point.  I don't have Penzey's so I just threw in some ginger and paprika and hoped it would turn out flavorful.  I got my eggs ready and waited while the oil heated.

When I threw my sweet potato hash into the pan I knew I had a slight problem.  It turned out to be a lot more than I thought it would be.  It practically took up the whole pan!  Up until this point I had planned on cooking the sweet potato and then throwing in my two eggs and then eating it all in one sitting.  I saw all that food and knew I couldn't do that no matter how much I wanted to.  But I still needed to eat two more eggs today so my brain went into overload to create a quick solution.  My first thought was to just make the hash and the eggs separately.  This, of course, would defeat the purpose of using the sweet potato to mask the fact that I was eating scrambled eggs.  Then I happened on the best solution ever...

I would just cook the hash and then take out half of it and store it for tomorrow.  Then I could add my eggs to the pan and enjoy.  That's exactly what I did and it was delicious; a nice treat that gave me a break from choking down boring old scrambled eggs yet again.  Adding the eggs also made the hash a little crispier since it was more soggy than crispy to begin with (I don't think my oil was hot enough when I threw in the potato).  The hash was subtly flavored but it was good enough for me.