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Preheat oven to 400F.
Steam or boil the baby potatoes for 5-7 minutes (depending on the size), until tender. Optional to cut into ½" pieces - watch the boiling time to not overcook them (check with a fork).
In a large cast iron skillet, heat olive oil. Add the onions and saute for about 5 minutes until soft.
Add in the garlic and cook another 1-2 minutes.
Add the paprika, ketchup, white wine vinegar, soy sauce, and hot sauce and stir.
Add the potatoes and salt & pepper. Mix together and cook for 3 minutes.
Place small cubes of corned beef on top of the potato mixture. Push the meat with a spatula into the mixture (do not mix all the way through). Cook on a low-medium heat for 6-8 minutes on the stovetop.
Using a spatula, flip the mixture (do in sections), and then cook additional 6-8 minutes.
Turn the heat off, and make 4-5 wells; add one egg into each well.
Bake for 10 minutes until the eggs are cooked (and crisp on top).
Remove from the oven; sprinkle with finely chopped parsley, and serve!
Serve with hot sauce, and a side of sour cream.