4 medium red potatoes, diced, about 1.5 pounds
2 tablespoons avocado oil, divided
1 tablespoon Cabot unsalted butter
1 medium sweet onion, diced
½ cup green pepper, finely diced
1 cup corned beef, chopped
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon smoked paprika
⅓ cup half-and-half
4 ounces shredded Cabot Seriously Sharp Cheddar (about 1 cup)
Bring an inch or so of water to a boil in a saucepan fitted with a steamer basket. Add the potatoes, cover and steam until slightly softened but not tender, 5½–7 minutes. Remove the basket from the saucepan.
Meanwhile, heat 1 tablespoon oil and butter in a 10 1/4-inch Lodge cast iron skillet over medium heat. Add the onion and green pepper and cook, stirring often, until the vegetables start to soften, 4–5 minutes. Add the corned beef, salt, pepper and smoked paprika, and cook stirring, 2 minutes. Add the remaining 1 tablespoon oil to the mixture, and stir to coat.
Add potatoes and continue to cook, stirring occasionally, and scraping up and turning over the potato mixture with a metal spatula, until the potatoes are tender, browned and forming a crust on the bottom of the skillet, 8–12 minutes. Add the half-and-half, and stir to coat.
Reduce the temperature to medium-low. Create 4 wells in the potato mixture and crack an egg into each. Sprinkle with the cheese and cover the skillet with a lid or sheet of foil. Let cook until the cheese is melted and the eggs are set but the yolks are still runny, 5–6 minutes. Serve warm.