Prepare the Corned Beef: If you’re using leftover corned beef, slice it into thin strips or small cubes. If starting from a whole piece, slice the corned beef into thin slices after it has been cooked and cooled.
Heat the Pan: In a large skillet, heat the olive oil or butter over medium-high heat.
Season the Beef: While the oil is heating, season the corned beef with garlic powder, smoked paprika (if using), salt, and pepper. Toss to coat evenly.
Cook the Corned Beef: Once the pan is hot, add the corned beef slices in a single layer. Avoid overcrowding the pan to ensure the beef gets crispy. Let the beef cook for 3-4 minutes on one side, allowing it to crisp up. Flip and cook for another 2-3 minutes on the other side until crispy and golden brown.
Serve: Once crispy, remove the beef from the skillet and place it on a plate lined with paper towels to drain any excess oil. Garnish with freshly chopped parsley.
Serving and Storage Tips:
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