In college, I always had bad outcomes when cooking hash browns. They would either turn into mush or the outside would crisp while the inside was still raw. It took me a few tries to figure out the issue- too much water. I would grate the potatoes, but never drain the moisture out. After that learning experience, hash browns became one of my favorite breakfast items to make. They are quick and you can even freeze grated potatoes ahead of time to cut back on steps in the morning.
I really love this hash brown variation. The addition of sweet potato and leek give it a unique twist. Evan enjoyed it too. Chad said it was really good, but would be even better with cheese (his answer to most dishes). I tried leek for the first time a couple of years ago and it quickly became one of my favorite types of onion. To me, they taste similar to green onions, with a bit of extra flavor. I especially enjoy them in fried rice.