Preheat your oven to 425°F (220°C) and mix flour, baking soda, and salt. Add buttermilk gradually until a soft dough forms. Knead, shape into a loaf, score, and bake for 25–30 minutes.

Grate 2–3 medium potatoes, rinse, and dry them. Heat oil in a skillet over medium-high heat, add potatoes, season with salt, and fry for 5–7 minutes on each side until golden.

Sauté sliced corned beef in a skillet over medium heat for about 4–5 minutes until heated through and slightly crispy.

Fry eggs in a non-stick skillet with a little butter over medium heat for about 3–4 minutes until whites are set and yolks remain runny.

Whisk together egg yolks and lemon juice in a heatproof bowl. Place over simmering water, drizzle in melted unsalted butter while whisking for 5–7 minutes until thickened. Consider adding grated Irish cheddar.

Assemble by placing a slice of soda bread as a base, topping with hash browns, corned beef, fried egg, and hollandaise sauce.