Heat the oil in the bottom of the dutch oven.

Cook the hash browns, onions, and peppers until the potatoes are browned and the vegetables are tender.

Remove the potatoes and vegetables, set aside.

Stir in corned beef. Cook until lightly browned.

Add the cooked hash browns and vegetables back to the oven. Mix well.

Make eight wells in the corned beef and hash brown mixture, and break one egg into each well.

Sprinkle with salt and pepper.

Place the lid onto the Dutch oven and add 7 hot coals underneath and 16 on top.

Bake at 325° for 20-25 minutes or until eggs reach desired doneness.