Prepare the Potatoes: Place the potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes or until tender but not falling apart. Drain and set aside.

Cook the Vegetables: Spray a large skillet with low-calorie spray and heat over medium heat. Introduce the diced onion, green pepper, and red pepper to the pan. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add Potatoes: Once the vegetables are softened, add the cooked potatoes to the skillet. Press down on the potatoes slightly with a spatula to create a crust on one side. Season with salt and black pepper.

Add the Corned Beef: Add the corned beef to the skillet, spreading it evenly throughout the potato mixture. Press it gently into the mixture to combine.

Cook Until Crispy: Allow the hash to cook for about 10 minutes, pressing down occasionally with a spatula to help the ingredients crisp up. Stir halfway through for even cooking.

Garnish and Serve: Sprinkle the sliced spring onions over the hash before serving. Serve hot, directly from the skillet, and enjoy!