• Dice onions, potatoes, and corned beef and set aside. 
• Preheat a large pan over medium heat and add 2 tbsp of butter to melt. Saute diced onion in butter until browned.
• Add diced corned beef and cook it together until corned beef is heated through.
• Add diced potatoes and remaining 2 tbsp of butter. Season with salt and pepper and once butter is melted, stir everything together. Let is saute for a few minutes before mixing again. 
• Cook for about 15 minutes but don’t mix too often, so it gets crispy on the bottom before you stir.
• Stir in some chives and parsley and serve. 

To add eggs:

• Lower the heat to medium-low.
• Make four little wells in cooked hash and crack and egg into each well.
• Season each egg with a some salt and pepper, cover the pan with a lid, and cook until the eggs are cooked as desired.