In a enormous cast-iron skillet, heat oil over medium-excessive heat. Add onion and saute except it starts to brown, 5 to eight minutes. Add potatoes and cook, stirring, except they brown in spots and change into crusty, about 8 minutes more. Plug in corned beef and broth and cook, scraping up any browned bits, except liquid is absorbed, 5 to eight minutes. Add parsley and season with salt and pepper.
In the meantime, absorb a enormous skillet with 2 inches salted water and bring to a delicate-weight simmer. Smash eggs, one at a time, onto a saucer and scramble into the simmering water. Poach eggs except role to desired firmness, 4 to 5 minutes.
Divide hash amongst 4 plates. Website online eggs on top of hash.
Tip: Corned beef might well also be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram stout per ounce and an ounce. of usual corned beef has 5 grams stout.