Paprikás krumpli aka Hungarian potato paprikash
Every time we come home from a holiday, this Hungarian classic one-pot is what I make first. Why? Because the fridge is almost empty, and Hungarian potato paprikash is not only one of the best comfort foods in the world, it also needs just a handful of simple ingredients 🥔🌶️
Here’s how to make Hungarian potato paprikash Lili's style. 💃🏻
Ingredients:
🧅 Onions
🧄 Garlic
🥔 Potatoes
🌭 Sausage (or skip for a vegetarian version)
🪿 Goose fat or oil
🌶️ Sweet paprika
🧂 Salt
⚫ Pepper
💧 Water
Method:
🔪 Chop onions, garlic, and potatoes. Slice up some sausage (works just as nicely without a meat tool)
🌭 Sauté the sausage without any additional oil, then set it aside.
🪿 Add oil (I use a tablespoon of goose fat for that Ashkenazi twist, but don’t stress if you don’t have any).
🧅 Once the onions soften, reduce the heat and add a generous tablespoon of sweet paprika (careful, paprika burns fast). Stir well.
🥔 Toss in the potatoes and mix until coated.
💧 Add just enough water to almost cover everything.
🧄 Season with garlic, 🧂 salt, and ⚫ pepper.
🔥 Bring to a boil, then cover partially and let it simmer on medium heat until everything is tender and cozy.
🌭 Turn off the heat, add back the sausages, and let the flavors combine covered.
Serve with pickles and fresh bread for the full experience. 🥒🍞
💡 Pro tip: Never stir this dish! Always shake and twist the pot gently instead to keep the potato slices intact.
Enjoy ❤️❤️❤️
