Ingredients

• 4 tablespoons unsalted butter
• 3 large Russet potatoes, boiled until almost tender, peeled and diced
• 2 green onions, green and pale-green parts only, thinly sliced
• 1 large roasted red pepper, finely diced
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 2 cups burnt ends, chopped
• 1/4 cup pickled chiles
• 1/4 cup pickled red onions
• 1/4 cup chopped fresh cilantro

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Instructions

1. Heat the butter in a large cast-iron skillet over medium-high heat. Add the potatoes, green onions, roasted red pepper, paprika and some salt and pepper; stir and then press everything with a spatula to smash it into an even layer. Cook until it starts to crisp and brown on the bottom, 4 to 5 minutes. Add the burnt ends and use the spatula to fold them into the potatoes, turning everything so that lots of the crispy bits are on top; smash again with the spatula to brown the second side, 4 to 5 minutes more.
2. Top with the pickled chiles and onions. Sprinkle with the cilantro and serve from the skillet.