Begin by dicing your potatoes into small, uniform cubes for even cooking. Place them in a pot of salted water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are tender, around 10 minutes. Drain the potatoes well, allowing them to rest briefly.

In a large skillet, heat a generous splash of cooking oil over medium heat. Once shimmering, add finely chopped onions and sauté them until they turn translucent, about 4 minutes.

Gently add the drained potatoes into the skillet with the sautéed onions. Stir well to combine, allowing the potatoes to soak up the savory onion aroma. Spread the mixture evenly across the skillet surface and let it sit undisturbed for about 2 minutes.

Fold in the diced corned beef, pressing the mixture into a single layer in the skillet. Cook for approximately 5-7 minutes without stirring, allowing it to develop a golden crust.

Carefully flip sections to crisp the other side, continuing to cook for another 5 minutes until golden brown.

Season to taste with salt and black pepper, mixing well before serving. Garnish with eggs or sour cream if desired.