Hungarian potato paprika recipe, easy dinner recipe

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.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Hungarian
Servings 4 people


  • One Large Pot
  • Mixing bowls
  • Cutting board
  • Chef's knife
  • Peeler
  • Wooden spoon
  • Measuring spoons


  • 1 kg of potatoes cut into medium sized cubes
  • 2 medium Spanish onions diced
  • 1 medium fresh tomato chopped
  • 1 sweet yellow pepper (wax pepper, banana pepper or 1/2 red or yelloe bell pepper) cut into small pieces
  • 1 clove of garlic minced
  • 2 tbsp of sweet Hungarian paprika
  • 1/2 coffeespoon of ground caraway seeds
  • Salt
  • Ground black pepper
  • 3 tbsp of vegetable oil or 1heaping tbsp of pork lard
  • Pickles to serve
  • 3.5 ounces of smoked paprika sausage (chorizo style) cut into ¼ inch slices


  • In a pot, sauté the onions in vegetable oil or pork lard 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.
Hungarian potato paprika recipe, easy dinner recipe

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