in Eastern Europe, Hungary

Hungarian paprika potatoes

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 2 onions
  • 2 bell peppers
  • 4 Debreczin sausages or 2 Kolbasz
  • Paprika powder, hot and sweet
  • Vegeta
  • pepper
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Erzsebet’s recipe, Lake Balaton

Peel and roughly dice the onions, fry them lightly in oil, but do not allow them to brown. Stir in the paprika, but do not allow it to burn, and deglaze with water. While the onions are frying, peel and quarter the potatoes, roughly dice the bell peppers, and slice the sausage. Then add everything to the pot and add water until everything is covered. Cover and simmer until the potatoes are tender. Mix in the seasonings to your liking. Serve with white bread, if desired. Since Kolbasz is very expensive in Germany, I recommend Debrecziner.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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