2) Meanwhile, in a large frying pan add 30ml of the olive oil, the butter, red onions, peppers and corned beef. Saute until the onions are translucent, then add the garlic. Season with salt, pepper and paprika. Cook for 2 minutes, and then remove the mixture from the pan and keep hot.
3) In the same pan, add the remaining olive oil and the potatoes. Cook until crispy on all sides. When cooked and crispy, add the pepper, onion and corned beef mixture. Combine thoroughly, being careful to not break the potatoes.
4) Pour the mixture into a serving bowl, top with Cheddar, avocado slices, sour cream and spring onions. Serve immediately.