Heat oil in a large nonstick skillet on medium heat.
Add the onion, bell pepper and carrots and cook 5 minutes, until the onions are translucent and the veggies are tender.
Mix in the potatoes, season with salt, garlic powder, paprika and black pepper.
Cover and cook until golden, stirring about 5 to 7 minutes.
Add the corned beef and press down so it’s in a single layer and continue to cook uncovered until the bottom is nicely browned, stirring after a few minutes.