In a large skillet, melt butter over medium heat; add onion; sauté until translucent, ~3 minutes; add garlic; cook until fragrant, ~20 seconds more.
Stir in potatoes, corned beef, salt, and pepper; stir and cook until heated through (~3 minutes).
Press all evenly in bottom of skillet; continue to cook without stirring; space six eggs around the skillet atop the hash; cover; let cook until egg whites are opaque and yolks are desired firmness, 5-10 minutes.
Divide, like a pie, into six servings.
