Cook the diced potatoes in salted water until fork-tender. Don’t drain yet!
2. Mash gently:
Scoop out the potatoes into a bowl (keep the cooking water!), mash them roughly — you want some texture.
3. Cook the pasta:
In the same water, cook your pasta until just done. Drain and set aside.
4. Make the onion base:
While pasta cooks, sauté chopped onions in oil or lard until golden and soft. Stir in the paprika off heat (so it doesn’t burn).
5. Mix the magic:
Add the mashed potatoes to the onion-paprika base. Season generously with salt and pepper. Fold in the pasta and mix everything together over low heat until warmed through.
🍽️ To Serve:
Classic style: Just as is, maybe with a sprinkle of extra black pepper.
Grandma’s way: With a spoon of sour cream or topped with a fried egg.
Street-food vibe: Add chopped pickles on the side for a tangy crunch!
💡 Ashley’s Notes:
This is peasant food at its best — budget-friendly, warm, and filling.
Some families even add crumbled sausage or fried bacon bits for a richer version.
Want to crisp it up? Fry leftovers in a pan the next day! 🔥
💬 Caption idea for your audience:
🥔🍝 Krumplis tészta: The Hungarian answer to “what’s for dinner when the fridge is empty.” Just potatoes, pasta, onions, and a little paprika love.
🇭🇺 Who else grew up eating this? Let’s talk comfort food memories 💬
Want this in a vintage recipe card style, or as part of a Hungarian classics video series? I can help you bring it to life, any style you like!
