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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 dried smoked paprika sausage. The main spices are the Hungarian paprika powder, garlic, ground caraway seeds and pepper.
You can have your potato paprika with white bread and pickles, or make some nokedli noodles (spaetzle), it is done in 10 minues.
What is the best paprika to use?
Paprika is made from dried paprika peppers, ground into a fine powder. Though pepper plants were introduced to Hungary by the Turks, who ruled the country from the 16th to the 17th century. It is one of the most popular spices in the world, an ingredient that Hungary is undeniably associated with. Most of our national dishes are cooked with a nice amount paprika.
There are eight types of paprika, each of them has a different color, flavor profile, and heat level. I prefer using sweet paprika that has a rich red color. I never use smoked or spicy paprika, I prefer adding smoked sausage to the dish. You can make your dish spicy after you serve, you add as much heat to the dish as you want. I love to mix in some Erős Pista (Hungarian chili paste), adds such a bold, spicy kick to the dish or sprinkle with some fresh hot peppers.
Most commercial paprika comes from southern Hungary, particularly around the towns of Szeged and Kalocsa. The best to purchase paprika from Hungary, or look for shops selling imported spices or oder online. This post contains affiliate links.
Pride of Szeged
Hungarian sweet paprika
from Amazon
Hungarian Chili Paste
to make your dish spicy
when you serve
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Hungarian potato paprika - paprikás krumpli
Equipment
- One Large Pot
- Mixing bowls
- Cutting board
- Chef's knife
- Peeler
- Wooden spoon
- Measuring spoons
Ingredients
- 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
Instructions
- 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.
I remember a cake/squares my mother in law used to make that had cream of wheat in it. Would you know what it was called or have the recipe? I have an old Hungarian cookbook that is only a few pages but has some real old fashioned recipes in it but not sure what the recipe was called
So, I made your recipe for the first time and I totally love it!! My Hungarian grandmother never added tomatoes and I have to say, it’s a good addition!!
Also, I used my instapot and made it in half the time !!!
Hi Chrisine,
Thanks for your feedback, so glad you find this recipe delicious! :)
Agnes
Great recipe, thank you. My parents and grandmother did not use tomatoes either – delicious either way.