Start by peeling and chopping your potatoes into 1/2 inch cubes. In a large pot, bring salted water to a boil, then add the cubed potatoes. Boil them for 3-5 minutes, or until they are fork-tender but not mushy. Once done, drain the potatoes well and set them aside, letting the steam escape to avoid sogginess.

In a large skillet, heat a blend of butter and olive oil over medium heat. Once the butter has melted and foamed, add the chopped onions and green pepper, along with half of your salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables become tender and fragrant, creating a delicious base for your corned beef hash.

Add the drained potatoes to the skillet with the sautéed vegetables, making sure to spread them out in an even layer. Sprinkle the remaining salt and pepper over them, then let the potatoes brown on one side for about 4-5 minutes. Flip them carefully to brown the other side.

Once the potatoes are beautifully browned, stir in the chopped corned beef, mixing thoroughly with the vegetables and potatoes. Cook for an additional 4-5 minutes, allowing the corned beef to heat through and mingle its flavors with the other ingredients.

When everything is hot and sizzling, remove the skillet from the heat. Serve your classic corned beef hash garnished with fresh parsley for a touch of color. If desired, top each portion with a fried egg.