This recipe came directly from Lisa Fain's Homesick Texan website. I just made the change to sweet potatoes because that's what we normally have for potatoes and what was leftover.
1 large Russet potato, peeled and diced into 1/4" cubes (I substituted sweet potatos)
2 tablespoons vegetable oil or bacon grease, divided
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 or 2 canned chipotle chiles in adobo, finely minced
2 cups (about 3/4 pound) cooked corned beef, finely diced
4 slices Irish bacon, diced
Salt
Pepper
Chopped cilantro, for garnishing
4 large eggs
Warmed flour tortillas, for serving
Place the potatoe in a pot and cover with water. On medium heat, bring the pot to a boil and then boil for 3 minutes. Drain and rinse the potatoes. I did this the night before so they were cooked, and cold from the refridgerator.
In a large skillet, heat 1 tablespoon of the oil on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and chipotle chile and cook for 30 more seconds. Stir in the potatoes and while stirring occasionally, cook until they are tender and just beginning to crisp, about 5-7 minutes.
Add to the skillet the diced corned beef and diced Irish bacon. While occasionally stirring, cook until the corned beef and bacon are warm, fragrant, and well combined with the potatoes, about 3-5 minutes. Taste and add salt and pepper. Garnish with chopped cilantro and remove from the heat.