Mix the grated sweet potato, onion, and egg in a small bowl.

Season with black pepper, Sriracha and salt.

In the Clare Crespo Cookbook, she then makes small mounds and brushes Country Crock over them to bake at 350F until golden brown. Since I didn't feel the need to turn on the oven so early, you can melt some Country Crock in a cast iron pan on the stove top and cook the hash browns until golden brown and cooked.