Corned Beef Hash

Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly grease with cooking spray. Add potatoes, 1 tablespoon olive oil, ¼ tsp EACH salt, pepper, and smoked paprika. Toss until evenly coated then spread into a single layer.

Bake for 18 minutes, or just until barely fork tender; remove from the oven and set aside. Meanwhile, chop corned beef, onions and garlic. If adding eggs to the skillet later, reduce oven temperature to 375 degrees F.

Heat 3 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add the roasted potatoes and spread into a single layer. Cook until crispy, flipping occasionally so they brown evenly. Once, crispy, remove from the skillet. Drain all but 1 tablespoon oil from the skillet.

To the remaining oil, melt 1 tablespoons butter over medium heat. Increase heat to medium-high and add onions (and bell pepper if using); cook until onions are softened, 3-5 minutes.

Add the corned beef, garlic, Worcestershire sauce and all seasonings, stir to combine and cook for 1 minute. If you want the potatoes to stay extra crispy, add them at the very end, otherwise, you can stir them in now.

Next, spread everything into an evenly layer in the pan and cook undisturbed for a couple minutes, then stir and repeat a couple times until the skillet is golden and crispy all over. Season to taste with salt and pepper.