1. Bring a pot of salted water to a boil if your potatoes are not already cooked. Cook the diced potatoes until just fork tender, then drain well and let them dry for a few minutes.

2. Heat a large skillet over medium heat. Add the butter and olive oil.

3. Add the diced onion and cook until softened, about 4 to 5 minutes.

4. Stir in the garlic and cook for 30 seconds.

5. Add the potatoes to the skillet and spread them into an even layer.

6. Season with black pepper, paprika, and salt.

7. Let the potatoes cook without stirring too much so they can develop a golden crust, then turn them gently.

8. Add the chopped corned beef and fold it into the potatoes and onions.

9. Cook for another 5 to 7 minutes until everything is hot and lightly crisp around the edges.

10. Sprinkle with fresh parsley and serve hot.

11. Top with fried eggs if desired.