Preheat the pan with olive oil.
Chop the corned beef with a knife and transfer to the pan. Let slowly heat up and get crispy edges.
Use a cheese grater to grate the potatoes directly above the pan, integrating with the beef as you go.
Let grill. Use a spatula to flatten the beef and hash. If the pan becomes too dry, add a little oil. Turn with the spatula, one section at a time and let it grill for a few minutes while keeping an eye. When the grated potatoes and corned beef look well grilled almost evenly, set aside, scrape the pan with a wooden spoon and pour the rest of the olive oil.
Fry the eggs the way you like it! Either sunny side up or over easy. Plate the corned beef and place the eggs on top.
For those who like it hot you can add a few dabs of hot sauce of your choice. Personnaly, I like Tabasco.
