Preheat oven to 400º F. Spread the potatoes on a baking sheet and drizzle with olive oil. Bake, turning halfway through roasting, until golden and tender about 30 minutes.

Meanwhile, in an oven-safe skillet, saute the onion in a drizzle of olive oil until translucent. Add the chopped corned beef, toss to combine, and warm through.

Add the roasted potatoes to the corned beef and onions, and toss to combine. Place the skillet in the still-warm oven to keep warm.

Fry the eggs in a drizzle of olive oil until desired doneness is achieved.

Divide the hash between 4 plates and top each serving with a fried egg. Top with fresh cracked black pepper.