Heat oil and butter in large heavy skillet over medium heat until butter sizzles. Add onion and bell pepper; cook, stirring frequently, until onion is lightly browned, about 5 minutes. Meanwhile, combine lamb, potatoes, corn, and parsley in mixing bowl. Add lamb mixture to skillet; cook, stirring frequently, 2-3 minutes. Sprinkle with salt and pepper; continue to cook until mixture turns to turn crusty and golden brown, about 10 minutes. Mix broth and mustard and pour over hash. Stir until completely blended, then press hash against bottom of skillet. Cook, without Stirring or turning, until most of the liquid evaporates about 2 minutes. Serve hot with poached or fried eggs