Cook the corned beef per package directions. Once cooked and cooled, chop to medium dice.

Cook sweet potatoes in oven or microwave until knife tender. Peel if desired.

Grate the potato on the large edge of the grater and set aside.

Thinly slice the green onions, separating the bulb from the stem.

Mince the garlic and set aside.

In a medium skillet, over medium heat, add the butter and oil.

Once the butter has melted, add the white part of the onion and the garlic to the skillet.

Cook for one minute then add the potato. Lightly salt the potato and add the corned beef.

Cook eight minutes on each side, then crack two to three eggs over the top and cover.

Reduce heat to low and cook for eight more minutes.

Top with remaining scallions.