Home Fries with Burnt Ends, Pickled Chiles and Red Onions

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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