Start with the peeled sweet potatoes. Shred them into a bowl, then rinse and spread out on paper towels and pat dry.
Transfer to a medium mixing bowl and add the arrowroot powder, salt, and white pepper. Mix well until everything is fully combined, then shape into patties of about 1/4 to 1/3 cup each.
Heat a skillet or griddle over medium heat on the stove. Warm a couple of tablespoons of olive oil on the pan, then add several hashbrown “patties” and cook about 4 minutes per side until golden brown. Add more oil as needed, and don’t despair if they seem to darken more on the outside while remaining soft inside. Transfer completed patties to a paper towel-covered plate and keep warm until serving.
In the meantime, fill a skillet with about 3/8 inch of water and heat on medium heat until it just about starts to boil. Get another griddle warming to medium heat (or use the hashbrown pan once they are done) and heat up the Canadian bacon or ham slices. When the water in the skillet is starting to simmer, crack a few eggs into the water one at a time. Put the lid on and let them simmer/poach for a couple of minutes until the whites are cooked but the yolks are still soft and runny. Work in batches (add a little more water if needed) until you’ve cooked enough eggs for everyone eating.
Stack up a hashbrown patty, two slices of Canadian bacon, and a poached egg on top. For the kids, one each is probably enough, but for the adults, you’ll probably want to shoot for two (or three).