Start by heating butter or olive oil in a large skillet over medium heat, then add the diced potatoes. Cook them until they turn golden and start to soften, which should take around 10 minutes.
Next, throw in the chopped onion and bell pepper and continue cooking until the onions become translucent and the peppers soften, about 5 minutes.
Add the diced corned beef to the skillet, mix everything well, and heat through while seasoning with salt and pepper to your liking.
For the hollandaise, pour the egg yolks, lemon juice, and cayenne pepper into a blender and blend on medium until the color lightens, roughly 20 to 30 seconds.
Slowly stream the melted butter into the blender while it's running on low speed until the sauce thickens and becomes smooth. Adjust salt to taste.
Bring a large saucepan of water to a gentle simmer and add a splash of vinegar to help poach the eggs.
Carefully crack each egg into a small cup, then gently slide it into the simmering water. Poach until the whites are set but yolks remain runny, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
While eggs are poaching, toast the English muffin halves until golden brown.
To assemble, pile a generous amount of corned beef hash on each English muffin half, then top each with a perfectly poached egg.
Drizzle the warm hollandaise sauce over the eggs and sprinkle with fresh chives or parsley if you like for a fresh touch.
