Boil the diced potatoes in a large saucepan of water for 4-5 minutes, until fork tender; drain and place on paper towels to dry excess water.
Heat the olive oil in a large skillet over medium heat; add the onion and sauté for 2 minutes.
Add the potatoes and season with garlic powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; stir to mix evenly. Press the potatoes down in the pan with your spatula and leave alone for 5 minutes.
Flip the potatoes to brown on the other side. Continue to leave the potatoes alone for 5 minutes before flipping. Once the potatoes and onions are golden brown, add the corned beef and heat through.
Cook steamed eggs, if desired.
Serve your corned beef hash with an egg on top. Enjoy.