Prep the Potatoes : Peel and dice the potatoes into small, uniform cubes for even cooking. Rinse under cold water to remove excess starch, then pat dry with a paper towel.

Cook the Potatoes : In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to turn golden and crispy. Season with garlic powder, black pepper, paprika, and salt to taste.

Sauté the Onion and Bell Pepper : Push the potatoes to one side of the skillet. Add the butter to the empty space, then toss in the chopped onion and bell pepper (if using). Sauté for 3-4 minutes until softened.

Add the Corned Beef : Dice the corned beef into small chunks and add it to the skillet. Mix everything together and cook for another 5 minutes, allowing the corned beef to heat through and develop a slightly crispy edge.

Cook the Eggs : Create four small wells in the skillet mixture. Crack an egg into each well and cover the skillet with a lid. Let the eggs cook for 3-5 minutes until the whites are set but the yolks are still runny (or cook longer if you prefer firm yolks).

Garnish and Serve : Remove the skillet from heat and sprinkle fresh parsley over the top for a pop of color. Serve the corned beef hash hot, straight from the skillet, with a side of toast or fresh fruit if desired.