Step 1

Place diced potatoes in a pot and fill with cold water until potatoes are completely submerged. Bring to a boil and cook until potatoes are fork tender, about 8-10 minutes.

Step 2

Melt butter in a skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes.

Step 3

Add potatoes, garlic, salt and pepper. Sauté for 6-8 minutes.

Step 4

Add in diced corned beef and paprika. Mix well, then press down on the mixture with a spatula. Cook undisturbed for 5-6 minutes, until a nice crust begins to form.

Step 5

Flip the hash over in sections, and again press down. Cook for a few minutes. Flip a few more times, pressing down with the spatula and allowing the hash to brown up all over. I usually flip 3-4 times. If it is sticking too much, you can add a bit more butter or oil.

Step 6

Taste and adjust for salt and pepper. Serve with your favorite style of eggs (I love sunny side up here).