Sorry not really a recipe so just follow along.
Shred remaining corned beef and cut up remaining vegetables into small pieces. You want a more or less equal amount of each but use what you have got and try to balance things out. Combine all in a mixing bowl, add one egg and a pinch of salt and pepper. Mix well. Melt about 1 tablespoon butter and 1 tablespoon olive oil together in a midsize skillet set over a medium low flame. Add hash ingredients and spread into a nice even layer - creating a thick full-pan pancake. Press down with the back of a spatula so hash naturally comes together. Cook until golden brown and crisp, about 8 minutes. Carefully flip pancake (you can invert entire thing onto a plate and then return to skillet). Cook bottom side another 5 or so minutes. Meanwhile fry a few eggs and place over hot over hash. Cut into wedges for serving.