Start by peeling and dicing the potatoes into small cubes to ensure even cooking. Rinse them under cold water to remove excess starch and pat them dry with a paper towel.

In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the diced potatoes and spread them out in an even layer. Allow them to cook without stirring for about 5-7 minutes until they start to brown.

After the potatoes have browned on one side, stir them gently and add the diced onion. Continue cooking for another 5-7 minutes, stirring occasionally, until the onions are translucent and the potatoes are tender.

Next, add the diced corned beef to the skillet. Stir everything together and cook for an additional 5-10 minutes, allowing the mixture to crisp up nicely. Season with salt and black pepper according to your taste.

Optional: If you want to add eggs, create a few wells in the hash and crack an egg into each well. Cover the skillet and cook for about 5 minutes or until the eggs are cooked to your desired doneness.

Once done, remove from heat and sprinkle with chopped parsley if using. Serve hot, preferably with the fried eggs on top.