preheat over to 400. Peel and cut your sweet potatoes into cubes. Add to sheet pan, drizzle with a little olive oil and salt a pepper. Roast, tossing occasionally until tender and golden brown. 30 minutes or so.
If you cooked your corned beef the same day, let it cool slightly and slice thinly. Do the same if it's been chilling in the fridge over night.
Heat a little oil in a cast iron skillet or bigger pan over medium heat. Toss in thinly sliced brisket and let sear, breaking up into smaller pieces with your spatula as it cooks.
meanwhile in a seperate skillet, fry up 4 eggs (I usually do 2 per-person)
Mix all the ingredients for the the thousand island dressing.
Once your corned beef has crisped up a little, turn off the heat and fold in your roasted cubed sweet potato and rye cubes if using. Scatter with sauerkraut, sprinkle with grated swiss cheese, top with fried eggs and drizzle with thousand island dressing.