Hungarian potato paprika (Paprikás krumpli)

Hungarian potato paprika is one of the most popular peasant dishes of the country, cheap, quick and delicious. You will often find in the rural areas and family cooking but rarely in restaurants. It can be a nice vegetarian dish, however, I almost always add some smoked paprika sausage.

Hungarian potato paprika recipe


Ingredients for 4 people:

1000 grams (35,2 ounces) of potatoes, peeled, cut into medium size cubes
1 medium onion, diced
1 medium fresh tomato – chopped
1 sweet yellow pepper (bell pepper, wax pepper, banana pepper) – cut into small pieces
1 clove of garlic, minced
1 good tablespoon of sweet paprika powder
Half a coffee spoon of ground caraway seeds (optional)
100 grams (3.5 ounces) of smoked paprika sausage – cut into ¼ inch slices
Vegetable oil
Ground black pepper
Pickles to serve


In a pot, sauté the onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.

Remove the pot from the heat, add the sweet Hungarian paprika, stir. Do not burn the paprika, or it will become bitter.

Add the chopped tomatoes and peppers, the minced garlic. Add 1 cup of water and cook it for about 10 minutes. Then add the sausage slices, the peeled and cubed potatoes, the ground caraway seed and pour in just enough water to cover, salt to taste, sprinkle with ground black pepper.

Cover, bring it to a boil and slowly simmer until the potatoes are tender.

Serve warm with pickles.