Here’s a traditional-style Hungarian Paprika Potatoes recipe (often called Paprikás Krumpli)—simple, comforting, and full of flavor 🇭🇺🥔:
Hungarian Paprika Potatoes (Paprikás Krumpli)
Ingredients
- 2 lbs potatoes (Yukon Gold or red), peeled & chunked
- 1 onion, finely chopped
- 2 tbsp oil or lard
- 2 tbsp Hungarian sweet paprika (key ingredient)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp caraway seeds (optional but traditional)
- 1 cup water or broth
- Optional (traditional additions):
- Smoked sausage (kolbász), sliced
- Tomatoes or tomato paste
- Green pepper
Instructions
- Sauté onion in oil or lard over medium heat until soft and translucent.
- Remove from heat, stir in paprika (prevents bitterness).
- Add potatoes, salt, pepper, and caraway seeds. Stir to coat.
- Add water or broth just to barely cover potatoes.
- Simmer uncovered 25–30 minutes, stirring occasionally, until potatoes are tender and sauce thickens.
- If using sausage, add it in the last 10–15 minutes.
Serving Suggestions
- Serve with crusty bread
- Add a dollop of sour cream
- Pair with pickles or cucumber salad
Tips for Authentic Flavor
- Use real Hungarian sweet paprika, not generic paprika
- Don’t rush the onion—this builds the base flavor
- For a richer dish, mash a few potatoes into the sauce at the end
If you’d like a creamy version, vegetarian/vegan twist, or oven-baked adaptation, just say the word.
