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In a small saucepan, combine cranberries, sugar and water. Bring to a boil, stirring occasionally. Remove from the heat. Snip any large pieces of chutney. Stir chutney and red onion into cranberry mixture. Set aside.
Preheat oven to 350°F. In a large ovenproof skillet, melt butter over medium heat. Add sweet potato. Cook, covered, for 5 to 7 minutes or until sweet potato is almost tender, turning once. Sprinkle with Canadian bacon, green onions, salt and white pepper.
Pour eggs over potato mixture in skillet. Bake, uncovered, for 15 to 18 minutes or until egg mixture is set. Cut into wedges. Serve with warm cranberry salsa.