It's that good.
3 pounds Yukon gold potatoes, two small sweet onions, butter for flavor, olive oil for its high heat tolerance, salt and pepper.
Microwave the potatoes to get them mostly cooked. While they are nuking, sauté the onions in the oils. Dice the hot potatoes and add to the onions in the pan. Continue to cook, stirring occasionally but allowing to crisp on all sides. Serve hot.
With a centerpiece like brisket, alternating the sides keeps this meal on rotation.