Cut the Yukon Gold potatoes into small cubes, cover with cold water, add a pinch of salt, and boil until fork-tender, about 8–10 minutes. Drain and air dry for 10 minutes.

Heat 2 tablespoons of canola oil in a skillet over medium-high heat. Add the dried potatoes, sprinkle with 1 teaspoon of kosher salt, and sauté for 7–8 minutes until golden brown and crispy. Flip and cook for another 5–7 minutes until both sides are browned.

Stir in 3 cups of green cabbage, 1 diced onion, and 3 diced carrots. Cook for 5–7 minutes until tender, then add in 1 pound of corned beef and mix well, allowing to meld for another 3–5 minutes.

Create small wells in the mixture and crack 4 to 6 eggs into each. Cover with a lid and cook for 4–6 minutes until egg whites are set but yolks are runny. Optionally fry eggs separately.

Remove from heat, garnish with parsley, and serve immediately.