In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes.

Add the diced corned beef and cooked potatoes to the skillet. Season with salt, pepper, and paprika. Cook, stirring occasionally, until the mixture is heated through and crispy, about 10-15 minutes.

In a pot, bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny.

Use a slotted spoon to remove the poached eggs and drain on paper towels.

Divide the corned beef hash among plates. Top each serving with a poached egg and sprinkle with chopped parsley. Serve with toast.