Heat a non-stick skillet over medium heat.

Place the corned beef hash into the skillet.

Spread the hash evenly in the skillet and let it cook without stirring for about 5-7 minutes or until the bottom is nicely browned. Using a spatula, flip the hash over to brown the other side. Cook for another 5-7 minutes until both sides are evenly browned and crispy.

Heat a skillet over medium heat. Melt the butter in the skillet and add the eggs. Cook to your preference (sunny side up, over easy, scrambled etc). Season with salt and pepper to taste.

Serve the eggs with corn beef hash, cantaloupe, and orange juice.