In a food processor, shred sweet potatoes.
In a medium mixing bowl, transfer shredded sweet potatoes and toss with salt, pepper and garlic.
In a large skillet, 1 tablespoon ghee over medium heat. Add sweet potatoes and toss in the oil. Stir fry for one minute then cover it for 15 minutes or until tender. Set aside in a warm bowl.
In the same skillet, heat remaining ghee over medium heat. In a medium mixing bowl, crack two eggs and pour gently into skillet. Season with salt and pepper and cover for 3 minutes. Repeat with remaining eggs. Place two eggs on top of each serving of hash.