Here is an authentic Hungarian Paprikás Krumpli (Paprika Potatoes) recipe 🇭🇺🥔 This is the classic home-style version “by László” — simple ingredients, big flavor, and pure Hungarian comfort food.
🇭🇺 PAPRIKÁS KRUMPLI (HUNGARIAN PAPRIKA POTATOES)
🧾 Ingredients
1 kg potatoes (2.2 lb), peeled & cut into chunks
1 large onion, finely chopped
2–3 tbsp pork lard or vegetable oil
1½ tbsp sweet Hungarian paprika
1 tsp hot paprika (optional)
2 cloves garlic, minced (optional but traditional in many homes)
1 green Hungarian pepper or bell pepper, sliced
1 tomato, chopped
200 g Hungarian sausage (kolbász), sliced
1 tsp salt (or to taste)
½ tsp black pepper
1 bay leaf
Water or light stock (just enough to cover)
👩🍳 Instructions
1️⃣ Make the paprika base
Heat lard or oil in a pot.
Add chopped onion and sauté until soft and lightly golden.
Remove pot briefly from heat, stir in paprika (sweet + hot). 👉 This prevents burning and keeps the color bright.
2️⃣ Build the stew
Add garlic, pepper, tomato, sausage, bay leaf.
Stir and cook 2–3 minutes until fragrant.
Add potatoes, salt, and pepper.
3️⃣ Simmer
Pour in enough water to just cover the potatoes.
Bring to a gentle boil, then simmer uncovered 25–30 minutes.
Cook until potatoes are tender and the sauce thickens naturally.
🍽️ How Hungarians Serve It
With fresh white bread
With pickles or cucumber salad
Sometimes with a spoon of sour cream on top
✨ László’s Traditional Tips
Never fry paprika directly on high heat.
Do not stir too often—let potatoes cook gently.
Best flavor comes after resting 10–15 minutes before serving.
