Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot.
Stir in potatoes, leeks and garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender, stirring occasionally.
Remove cover and continue to cook 3 to 5
or until potatoes begin to brown, stirring occasionally and adding
remaining 1 tablespoon oil to prevent sticking, if needed.
Add Corned Beef to skillet. Continue to cook 2 to 3 minutes or until beef is heated through.
Serve hash with fried or poached egg (optional).