Sweet Potato Hash Browns

I haven't been cooking anything fancy lately.  We've been too busy with the move for me to do much experimenting in the kitchen.  I'm just trying to keep my cooking short and sweet and move along to the next task.

One thing that has been reoccurring a lot lately is sweet potato hash browns.  Sweet potatoes are nutritious and delicious, and by cooking sweet potatoes this way instead of baking them in the oven, it saves a lot of time.  This dish is pretty versatile so nothing is exact and don't get yourself worked about about anything.  It'll turn out.  I didn't add any onions or leeks this time, but sometimes I do, so you could try that if you wanted.

Ingredients

• A handful of mushrooms
• 1-2 sweet potatoes, (grated - done in a few seconds with a food processor)
• a Paula Deen sized knob of butter
• Salt and pepper to taste.

 In a pan, brown your mushrooms in a bit of butter.  When they are tender, add your grated sweet potato.  Cook the sweet potatoes and mushrooms stirring frequently until everything is tender, adding seasoning. Depending on your preferences you may want them to brown a little to add that extra crunch, or add some more butter if you're channeling your inner Paula and if they're not getting soft enough.  Obviously its up to you!

Serve with some eggs, sunny side up.

Its pretty much the perfect dish at any time of the day.  Its sweet enough for breakfast, but not overly sweet for dinner, and obviously lunch is no problemo.  If you grate extra sweet potato, it keeps perfectly well in the fridge and makes whipping this up even quicker and easier.