Sweet Potato Hash Browns, Smoked Herring, and Celery-Pear Salsa

The randomly-generated list of ingredients is:
sweet potato
herring
pear
celery

There is one extremely important observation to be gathered from today:

Sweet potatoes make regular potatoes look like incompetent tubers that only have a job because their uncle works for the company. The potato company. This is exemplified most clearly in the art of the hash brown. Here, the two rest on entirely different realms of existence. It is almost disrespectful to even call this majesty a "hash brown".

As you can see, the sweet potato hash browns were great. The herring was, well, herring. It was canned, but it's a good canning fish. It worked out. I also included a fried egg merely for added decadence. The pear wasn't too much of a troublemaker, and the salsa as a whole seemed to function the same way as sweet pickle relish. Maybe serve some with hot dogs at your next cookout. No one will give you any strange looks.

This would make a good, non-routine brunch, maybe with green apple instead of pear if keeping with the spirit of the dish. And since this is a herring dish, it is mandatory that it be served with aquavit. Skål.


Recipe for 1:

Ingredients

smoked herring, however much you feel like eating
1 egg, fried

Hash browns:
one half sweet potato, grated
1 tsp cornstarch
pinch allspice powder

Salsa:
2 tbsp pear, diced
2 tbsp celery, diced
1 tbsp red onion, diced
0.5 tsp capers, minced
0.5 tsp Dijon mustard
2 tsp lemon juice
1 tsp dill, chopped


Method

You can take it from here. No fancy tricks involved.