1. Prepare canned beef using your drain/boil/drain/dry method. 2. Boil diced potatoes 8 minutes until just tender, drain well and pat dry. 3. Heat oil in large cast iron or heavy skillet over medium-high heat. Add potatoes in single layer, cook 5 minutes without stirring until golden. 4. Add onion and prepared beef, season with paprika, garlic powder, salt and pepper. Cook 5-7 minutes, stirring occasionally, until everything is crispy and golden. 5. If using eggs, make wells in hash and crack eggs into them. Cover and cook 3-4 minutes until eggs are set. Sprinkle with parsley.