Heat oil in a large skillet set over medium heat.

Add potatoes and cook, stirring occasionally, until lightly browned on all sides and cooked most of the way through, about 6-7 minutes.

Add onion and bell peppers, and cook until softened and slightly browned, an additional 4-5 minutes.

Add garlic and cook until fragrant, 1 more minute. Season with salt, paprika and pepper to taste.

Add corned beef and 1-2 tablespoons of pan juices to heat through. Taste for seasoning and add additional salt & pepper if necessary.

Spread mixture evenly over the bottom of the pan and increase heat, allowing the veggies and corned beef to crisp up slightly and start to caramelize.

Using a spatula, flip over the hash in sections to crisp the other side if desired.

To serve, top with a poached or sunny side up egg, and garnish with fresh chives.