Boil the diced potatoes in a saucepan of water until tender, then drain and set aside.
Fry the onion and garlic in 15ml of olive oil in a hot pan for three minutes.
Add the boiled potatoes to the pan and fry for one minute.
Crumble the corned beef into the pan and mix thoroughly.
Transfer the mixture to a dish and grill for four minutes until a crust forms.
Boil a pan of water with 15ml of vinegar and create a whirlpool.
Crack an egg into a ladle, pour into the water, and simmer for two minutes before draining.
Place the poached egg on top of the grilled hash.
Add ketchup and serve with sliced cornbread.
Mix the flour, cornmeal, sugar, and baking powder for the cornbread.
Incorporate the milk, egg, and melted butter into the dry ingredients to form a paste.
Bake the dough in a hot tin in the oven for 15 minutes until golden.
Cool the cornbread slightly, slice, and serve with the hash.