1 pound Russet potatoes, peeled and medium dice
2 tablespoons unsalted butter
1 medium yellow onion, medium dice
1 medium red bell pepper, cored, seeded, and medium dice
Salt
Freshly ground black pepper
12 ounces cooked corned beef, medium dice
2 tablespoons finely chopped fresh parsley
4 fried eggs, for serving (optional)
Place the potatoes in a medium saucepan, cover with water by about 1 inch, and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until just tender, about 3 minutes. Meanwhile, sauté the onion and pepper.
Melt the butter in a large nonstick skillet or frying pan over medium heat. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Remove the pan from the heat if the potatoes aren't ready yet.
Drain the potatoes. Add the potatoes and corned beef to the pan and stir to combine. Cook over medium heat until the mixture is golden-brown, stirring and pressing the mixture into the pan with the back of a flat spatula to compact slightly every 5 minutes, 15 to 20 minutes total. When the mixture is almost ready, fry the eggs in a separate pan.
Sprinkle the hash with the parsley and serve with the fried eggs.