Step 1

Preheat your gas griddle (or cast iron pan on the stovetop) over medium-high heat. Let it get nice and hot! A big outdoor gas griddle will take ALL of 10 minutes to fully preheat. Don't rush it!

Step 2

Toss the diced potatoes in the oil and seasonings.

Step 3

Pour the potatoes out onto a lightly oiled griddle, place a tablespoon of butter on the top of the potatoes, cover with a dome, and let cook for 3-5 minutes.

Step 4

Check the potatoes and if they are browned on the bottom flip. If not, continue cooking until they are lightly browned.

Step 5

On the other part of the griddle (or in another cast iron pan), brush a light coating of oil on it and then lay down the onion and bell pepper. Add some more butter too for good measure. Cook the onions and bell peppers, stirring frequently, until they are softened and starting to get lightly browned.

Step 6

During the last few minutes of cooking the potatoes, put down some more butter and the corned beef near the potatoes. Heat until everything is warmed through, flipping as needed.

Step 7

Once the potatoes are fully cooked and browned, mix together the onions and corned beef with the potatoes. Turn the griddle down to low, cover, and cook the eggs. You can fry or poach them, depending on what you prefer.

Step 8

Sprinkle some parsley on top before serving. Salt to taste. How much total you'll need depends on your personal preferences, what kind of potatoes you use, and how salty the corned beef is.