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.
Cut the corned beef in dices, same size as potatoes and vegetables. Reserve.
In a nonstick skillet, sauté the onion and the pepper for 5 minutes with the butter, stirring regularly.
Add the potato dices and keep cooking for 7-8 minutes while stirring (add some butter if potatoes stick).
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.