Cook the Potatoes:

• Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside but tender inside. Remove the potatoes from the skillet and set aside.

Sauté the Onions:

• In the same skillet, add another tablespoon of olive oil or butter. Add the chopped onions and cook for 3-4 minutes, until softened and lightly browned.

Combine with Corned Beef:

• Add the shredded or chopped corned beef to the skillet with the onions. Cook for another 3-4 minutes, stirring occasionally, until the corned beef is heated through.

Add the Potatoes and Season:

• Add the cooked potatoes back into the skillet. Sprinkle with garlic powder, paprika, salt, and pepper. Stir everything together and cook for an additional 5-7 minutes, allowing the corned beef hash to crisp up and combine the flavors.

Optional: Fry the Eggs:

• While the corned beef hash is cooking, heat a separate pan over medium heat and cook the eggs to your preference (fried sunny side up or scrambled work best).

Serve:

• Spoon the corned beef hash onto plates and top each serving with a fried egg. Garnish with freshly chopped parsley and serve immediately.