4 - 5 Medium size potatoes (peeled or unpeeled), sliced (1/8 inch thick)
1 Medium Onion, slivered
2 Tablesoons butter or margarine
1/2 cup water
Salt and Pepper
Hungarian Paprika (optional)
Melt butter or margarine in large non-stick skillet at medium high heat.
Add sliced potatoes. Let cook until edges just lightly brown then flip (I use a pancake turner).
Add sliced slivered onion and continue to cook until potatos are nicely browned. Keep from burning and breaking up potatos by lightly flipping periodically. Avoid turnining into mush and do not let burn. Reduce heat if necessary.
Add salt and pepper to taste.
Add 1/2 cup of water and cover skillet tightly. Reduce heat to low and simmer until all water has been absorbed or evaporated. When water has evaporated, potatoes will have a tendency to stick to bottom of pan, so use a pancake turner to carefully turn potatoes. Do not let burn.
Remove from heat, place in serving bowl. Sprinkle lightly with paprika (if desired) and serve.
Add cooked crumbled bacon pieces before serving.