Instructions:
Overnight Preparation Required
Cook the potatoes whole in a pot of salted boiling water until fork-tender. Drain and refrigerate to cool overnight.
Slice the potatoes into 1/4 x 2-inch slices and set aside.
Slice the corned beef into 1/4 x 2-inch slices and set aside.
In a large sauté pan, melt the butter over medium heat and add the garlic. Cook until golden brown, 1-2 minutes.
Add the onions and peppers and cook until the liquid has been released and evaporated, 4-5 minutes.
Add the corned beef and cook 3-4 minutes, stirring very gently so as not to break up the pieces.
Toss in the potato, again stirring gently so as not to mush the potato, salt, pepper and herb rub. Cook until the potato is heated through, about 5-6 minutes.
Remove from heat and transfer to a large serving platter. Sprinkle with the parsley and top with the fried eggs.