Step 1

Heat oil in a large nonstick skillet on medium heat.

Step 2

Add the onion, bell pepper and carrots and cook 5 minutes, until the onions are translucent and the veggies are tender.

Step 3

Mix in the potatoes, season with salt, garlic powder, paprika and black pepper.

Step 4

Cover and cook until golden, stirring about 5 to 7 minutes.

Step 5

Add the corned beef and press down so it’s in a single layer and continue to cook uncovered until the bottom is nicely browned, stirring after a few minutes.

Step 6

Adjust salt to taste.

Step 7

Serve with fried or poached eggs for breakfast.