Peel and dice 4 medium potatoes into 1/2-inch cubes and set aside.

Chop 4 cups of cabbage into bite-sized pieces, dice 1 medium onion, and shred 1 cup of sharp cheddar cheese.

Heat a large cast-iron skillet over medium-high heat and add 3 tablespoons of butter, letting it melt and foam.

Add the diced potatoes in a single layer and cook undisturbed for 3 to 4 minutes until the cut sides begin to brown.

Stir the potatoes and cook for an additional 5 to 6 minutes, stirring occasionally, until they begin to soften and brown.

Add the diced onion and chopped cabbage to the skillet, stir to coat, and cook for 5 to 7 minutes until the vegetables are tender and edges are caramelized.

Break apart 1 pound of canned corned beef and add to the skillet with 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon paprika; stir and cook for 2 to 3 minutes.

Sprinkle the shredded cheddar cheese evenly over the mixture, reduce heat to medium, and cook for 2 to 3 minutes without stirring to allow the cheese to melt and crisp on the edges.

Gently stir to combine the melted cheese, taste, and season with salt as needed.

Garnish with chopped fresh chives or green onion before serving.