Begin by dicing the Yukon Gold potatoes into small, even pieces. Place them in a pot of salted water along with a bay leaf and bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 10-12 minutes until the potatoes are just tender, ensuring not to overcook them. Drain the potatoes and let them cool slightly before moving on.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add the diced yellow onion and sauté for about 4-5 minutes until they become soft and translucent. Next, stir in the green bell pepper and minced garlic, cooking for an additional 2-3 minutes until the peppers are tender and the garlic is aromatic.

With the sautéed vegetables ready, add the diced cooked corned beef and the boiled potatoes to the skillet. Sprinkle generously with salt, freshly ground black pepper, paprika, and thyme leaves. Gently mix everything together, then press down the mixture with a spatula to compact it for further browning, ensuring the flavors meld beautifully.

Allow the corned beef hash to cook undisturbed over medium heat for about 5-7 minutes, or until the bottom is golden brown and crispy. Once developed a nice crust, use a spatula to carefully stir and press it down again. Repeat this process, cooking for another 5-7 minutes, until the desired level of crispiness is achieved and the hash is heated through.

Once cooked to perfection, remove the skillet from the heat and let the corned beef hash rest for a minute. Ideally, serve hot with optional fried or poached eggs on top for added richness. Garnish with freshly chopped parsley for a pop of color, and enjoy this comforting classic as a hearty breakfast delight!