Crispy pan-fried potatoes and corned beef - parboiling the potatoes first is what lets them cook through and crisp at the same time, instead of burning outside while staying raw in the middle.
1.Parboil the diced potatoes in salted water for 5 minutes, then drain and pat dry - this lets them finish cooking through without burning on the outside.
2.Cook the parboiled potatoes in oil over medium-high heat in a single layer until golden and crisp, about 8-10 minutes.
3.Add the onion and cook for another 5 minutes.
4.Stir in the corned beef and cook until heated through and crisp in spots.