- In an electric skillet set on medium-high heat, melt 2 tablespoons of the butter. Add the onion and bell peppers and cook, stirring occasionally, until soft and slightly charred, about 10 minutes. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes.
- Transfer the potato mixture to a large bowl and let cool for about 10 minutes. Add the corned beef, parsley, eggs, flour, salt and pepper and stir to combine. Shape the mixture into 16 patties.
- In the electric skillet set on medium-high heat, melt the remaining 2 tablespoons butter with the oil. When it is hot, fry the patties, turning once, until lightly browned and crisp, 3 to 5 minutes per side.
- Transfer 2 patties to each individual plate. Top each patty with a poached egg. Serve immediately.
- Serves 8.