In a large pot, boil potatoes in salted water until just barely tender, 5-7 minutes.
In a large skillet, heat butter and olive oil.
Ad onion and cook on medium heat 3-4 minutes or until soft.
Turn up the heat to medium hegh and add potatoes and corned beef.
To get crispy and browed edges, stir only occasionally for about 10 minutes.
Add garlic, paprika, and Worcestershire sauce.
Salt and pepper to taste and cook another minute or two.
Serve with poached or fried eggs, if desired.