In a large pot, boil potatoes in salted water until just barely tender, 5 to 7 minutes.
In a large cast-iron skillet (or nonstick electric skillet), heat butter and olive oil. Add onion and cook on medium 3 to 4 minutes or until soft. Turn up heat to medium high and add potatoes and corned beef. Depending on the size of your skillet, this may need to be done in batches. To produce crispy and browned edges, stir only occasionally for about 10 minutes.
Add garlic, paprika, and Worcestershire sauce, season with salt and pepper to taste, and cook another minute or two.
Serve with poached or fried eggs, cooked cabbage, sauerkraut, or a side salad.
Per serving: 474 calories, 27 grams fat (12 grams saturated fat), 94 milligrams cholesterol, 1,141 milligrams sodium, 40 grams total carbohydrates, 6 grams fiber, 20 grams protein.