eat a non-stick skillet over medium heat. Add the corned beef hash to the skillet and spread it out evenly. Cook without stirring for a few minutes to allow it to develop a crispy crust.

Flip the hash using a spatula and cook the other side until crispy and browned. Remove the hash from the skillet and divide it onto a plate.

Heat the butter in a nonstick pan over medium heat. Crack the eggs into the pan. Cook until the whites are set but the yolks are still runny, or to your desired level of doneness. Season with salt and pepper.

Toast the bread slices to your desired level of crispiness. Spread butter and jam on the toasted slices.

Serve the hash with eggs, garnished with chopped fresh parsley, if desired. Serve with toast and orange juice.