In a 10-inch skillet brown the pork over medium heat until beginning to crisp.
Add the onion and cook over medium heat until the onion is softened, about 3 minutes.
Add the sweet potatoes, salt and pepper and stir well. Cover and cook for 5-8 minutes, stir often, or until the sweet potatoes are tender. If the sweet potatoes begin to stick to the bottom of the pan add the water and scrape up the bits.
Add the oil to a separate skillet crack an egg into the pan and turn the heat to medium. Once the egg turns white and start to set flip and cook to desired doneness (2 to 4 minutes). Repeat with remaining eggs adding more oil in needed.
Seprate the hash browns onto 4 plates and top each with an egg.
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