Paprika is one of the most commonly used spice here in Hungary.
Hungarians use sweet, hot and even smoked paprika. What I love about this spice is that it gives a beautiful red color to the dish and it perfectly suites to a lot of dishes. Today I cooked the traditional Hungarian Paprika Potatoes (also known as Potato Paprikash) that is made from very simple and inexpensive ingredients. Join me and try it out now, it is definitely a treat on a cold winter day.
- 1 kg potatoes cut into medium sized chunks
- 2 onions, finely chopped
- 4 gloves garlic, crashed
- olive oil
- 1 tomato, chopped
- 1/2 bell pepper, chopped
- 3 tsp sweet paprika
- 1 tsp ground caraway seeds
- 1 tsp marjoram
- salt, pepper, garlic powder, smoked paprika
- 1 tbsp ajvar relish
- 350 g sausages (I used 2 types), cut into slices
- 50 g bacon, chopped
- 100 ml water for the base and additional water for cooking (see below for details)
- Fry bacon in a pot, it will melt and give us the necessary fat on which we will cook. Add the onions, sauté for 5 minutes, add crashed garlic salt and pepper.
- Then add all the spices: caraway, marjoram, sweet and smoked paprika, garlic powder and add 100 ml of water. Wait until the water evaporates and then you have the base of our dish.
- Add the chopped tomato, bell pepper and ajvar.
- Then add the potatoes, add salt and add water (the water need to cover/submerge the potatoes), slowly simmer until tender.
- At the same time fry the sausages on another pan.
- When most of the liquid evaporated add the sausages to the potatoes and cook them together for 15 more minutes.
- Serve the dish with freshly chopped parsley and pickles.