Hash brown potatoes

1 medium onion for every 2 medium potatoes (or 1 for every one large)
paprika
salt
pepper
white potatoes
2 tsp olive oil

Place onions (I used 5) in a deep non-stick fry pan and sprinkle with paprika. Saute your onions on a medium heat until a bit browned. Meanwhile, placed peeled and chopped potatoes water and bring to a boil. Cook until they are done, but not falling apart. Use a slotted spoon to transfer the potatoes to the fry pan with the onions. Add salt and pepper to taste. Let fry on medium, turning every 5 minutes, until the desired brownness is achieved.

1 cup will have about 2 points. This is a core recipe and a filling part of a Passover breakfast or lunch.