Melt a third of the butter in a pan and add the chopped onions - fry until soft.
Grab your can of chilli corned beef - it's easiest to work with if you store it in the fridge for a few hours before using.
Fix the key to the little metal tab and then turn the key clockwise, pushing up slightly as you turn. Work your way around the can.
Peel back the top and squeeze the sides of the tin slightly to release the beef. Cut into cubes.
Add another third of the butter, then add the corned beef, chilli flakes and lemon juice to the pan and fry until deep red. Tip the mix on to a paper towel to drain and heat the remaining butter in the pan.
Season your cooked potato well and add to the pan. Fry until golden.
Add the corned beef mix back into the pan and fry briefly until warmed through. Share between two bowls. Fry two eggs.
Place the eggs on top of the hash and serve immediately.