Corned Beef Hash

Heat oil and 2 tablespoons of the butter in a large skillet over medium. Stir in potatoes and salt; cook, covered, stirring occasionally, until potatoes are starting to become tender, 4 to 6 minutes.

Stir in onion, bell pepper, garlic powder, and pepper. Cook, stirring often, until onions and potatoes are browned and soft, 6 to 7 minutes.

Stir in corned beef and remaining 2 tablespoons butter; press mixture into a single layer with back of a spatula. Cook, undisturbed, until hash is crispy on the bottom, 4 to 5 minutes.

Lift, turn, and toss hash over, scraping the bottom of the skillet. Using the back of spatula, press meat mixture down to form an even layer. Cook, undisturbed, until golden brown, 4 to 5 minutes. Repeat lifting and turning and pressing hash down one more time; cook undisturbed, until golden brown, 4 to 5 minutes. Sprinkle with parsley, serve hot with fried eggs, if desired.