Directions

1. Place the potatoes though a food processor or shred by hand using a cheese grater. Press them into a clean kitchen cloth or paper towels to remove most of the moisture. Set aside.
2. Heat the oil and butter in a skillet over medium to high heat. Add the corned beef and cook, stirring with a wooden spoon. Cook for about 3 minutes.
   
3. Add the onion and bell pepper, and cook until they are softened.
   
4. Add the shredded potatoes, season with salt and black pepper. Cook undisturbed for about 5-6 minutes, until they brown. Continue to cook and stir the potatoes occasionally until they brown evenly. About 15-20 minutes.
   
5. In another skillet, melt 1-2 tablespoons of butter over medium heat and crack 4 eggs into the pan. Season with salt and black pepper. Cover tightly with aluminum foil and fry until they are cooked over easy.
   
6. Place the cooked eggs on top of some hash and serve.