Breakfast Potatoes

4 cups peeled, finely diced potatoes
2 large onions, chopped
¼ cup unsalted butter
Salt and freshly ground pepper to taste

Cook potatoes in salted water, boiling for 3 minutes. Pour into colander; rinse and drain well.

In a 12-inch nonstick skillet, melt butter. Add potatoes and onions. Season with salt and freshly ground pepper. Cook over medium high heat, stirring often until nicely browned. Correct seasonings if necessary; add paprika. Yield: 4 servings.