In an ovenproof skillet over medium heat, melt 1 tablespoons of butter. Add corned beef and the pepper onion blend. Cook until the onion is softened and beef is heated through, about 3-4 minutes. Scoop into a bowl and set aside.
Add remaining butter and potatoes to the pan and cook for 8-10 minutes until potatoes start to crisp, stirring only occasionally.
Add corned beef mixture back to the pan and gently stir to combine. Taste and season with salt and pepper if desired.
Create four wells in the hash and carefully crack an egg into each well.
Transfer the skillet to the oven for 12-15 minutes or until the eggs are cooked to your preference.