Heat half the oil in a large frying pan, add the onion and potatoes and fry for 5–6 minutes or until the potatoes are golden and the onions are softened.
Stir in the corned beef and season well with pepper and Worcestershire sauce. Continue to fry for 2–3 minutes.
Heat the remaining oil in a frying pan and fry the eggs.
Spoon the hash on to 4 serving plates, top each with a fried egg and serve sprinkled with chopped parsley and a little smoked paprika to garnish.