Prepare the Ingredients: Start by dicing the potatoes, onion, and bell pepper. Mince the garlic and chop the corned beef into small pieces. Set everything aside and get ready to cook!

Cook the Potatoes: Heat a large skillet or frying pan over medium heat and add a bit of oil. Once hot, toss in the diced potatoes. Sauté them for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy on the outside but soft on the inside. Season with a pinch of salt and pepper.

Add the Vegetables: Once the potatoes are done, push them to one side of the skillet and add a little more oil if needed. Toss in the onion, bell pepper, and garlic, and cook for 3-4 minutes until the vegetables soften and become fragrant.

Combine with Corned Beef: Add the chopped corned beef to the pan, mixing everything together. Let it cook for another 5-7 minutes, stirring occasionally, so the corned beef heats through and crisps up slightly. Taste and adjust seasoning with salt and pepper.

Optional – Add Eggs: For a classic touch, make little wells in the hash and crack an egg into each one. Cover the skillet and cook for 2-3 minutes, or until the eggs reach your desired doneness. If you prefer your eggs fried or poached, feel free to prepare them separately and top your hash when serving.

Serve and Enjoy: Once everything is crispy and delicious, remove the hash from the pan and serve immediately. Enjoy it on its own or with a side of toast for the perfect meal.