Step 1

Preheat oven to 400 degrees F.

Step 2

Fill a pot large enough to hold a steamer basket with a couple of inches of water. Bring to a boil. Add diced potatoes to steamer basket, cover pot, lower heat, and steam for 5-7 minutes, until potatoes are just tender. Set aside.

Step 3

Melt butter over medium-high heat in a 10-inch, nonstick, oven-safe skillet. Add onion, bell pepper, and 1/2 teaspoon each kosher salt and pepper. Sauté until vegetables are softened, about 5 minutes.

Step 4

Stir in corned beef and cook until fat is released and corned beef is just starting to brown, about 3 minutes. Add potatoes and cook, occasionally (and gently) pressing the hash down and flipping the hash with a spatula, until potatoes are browned and corned beef is crisp in areas, about 6 minutes.

Step 5

Stir in scallions, thyme, and parsley. Season to taste with salt and pepper.

Step 6

Drizzle chicken stock over the hash. Use a spoon to make 4-6 wells in the hash (depending on how many people you're serving) and crack one egg into each well. Bake until the whites are set and the yolks are still runny (about 8-14 minutes, depending on your skillet, the depth of your wells, and the temperature of your eggs), or to desired doneness.

Step 7

Sprinkle eggs with salt and cracked pepper and serve immediately.