Prep the Ingredients:

• Dice the corned beef, potatoes, onion, and bell pepper (if using).
• Rinse and pat dry the diced potatoes to remove excess starch.

Par-Cook the Potatoes:

• In a large skillet, heat 1 tablespoon of butter or oil over medium heat.
• Add the diced potatoes and cook for about 8–10 minutes, stirring occasionally, until they start to soften and get a light golden crust. Remove and set aside.

Sauté the Vegetables:

• In the same skillet, add the remaining butter or oil.
• Sauté the chopped onion, bell pepper, and garlic (plus any optional vegetables) for 3–4 minutes until softened and fragrant.

Combine and Crisp:

• Return the potatoes to the skillet.
• Add the diced corned beef and paprika. Season with salt and pepper.
• Press the mixture down in the pan and let it cook undisturbed for 5 minutes to form a crispy layer. Then, gently stir and repeat the process to achieve an even crisp.

Finish & Garnish:

• Once the hash is heated through and the edges are crispy, remove from heat.
• Garnish with fresh chopped parsley and a drizzle of hot sauce if desired.