Set a 12-inch skillet with a lid on the stove over medium-high heat.

Add 1 tablespoon of the oil to the skillet and swirl to coat the bottom.

Put the potatoes in the skillet and sprinkle them with 1/2 teaspoon of the salt.

Pour 1/4 cup water into the skillet, cover with the lid, and cook for 6 to 8 minutes, until the potatoes are nearly tender when you poke one with a small knife.

Remove the lid and let the water cook away for about 1 minute.

Spread the potatoes into an even layer in the skillet and cook without stirring for 4 minutes, until the bottoms are browned.

Stir the potatoes and cook for 3 to 4 minutes more, until they have more brown edges and look crisp in spots.

Add the remaining 1 tablespoon oil and the chopped onion to the skillet. Cook for 2 to 3 minutes, stirring often, until the onion softens.

Add the cabbage, smoked paprika, the remaining 1/2 teaspoon salt, and the black pepper to the skillet.

Cook the cabbage for 3 to 4 minutes, stirring often, until it wilts and turns glossy but still keeps a little texture.

Add the corned beef to the skillet and break it into smaller pieces with a spoon.

Cook the corned beef for 3 to 4 minutes, stirring once or twice, until it is heated through and a few edges crisp.