Cut the potatoes in half and cook in water for 8-10 minutes so it can be tender, but not cooked too much. Drain and cool down a few minutes to be able to handle. Cut the potatoes and vegetables in dices of about 1½ cm (½ inch) each.
Step 2
Cut the corned beef in dices, same size as potatoes and vegetables. Reserve.
Step 3
In a nonstick skillet, sauté the onion and the pepper for 5 minutes with the butter, stirring regularly.
Step 4
Add the potato dices and keep cooking for 7-8 minutes while stirring (add some butter if potatoes stick).
Step 5
When the potatoes are golden brown, add the corned beef dices, sprinkle with paprika and black pepper, and cook until the meat is hot enough, stirring regularly.
