Hungarian Paprika Potatoes

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)


  1. 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.
  2. 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.
  3. Add the chopped tomato, bell pepper and ajvar.
  4. Then add the potatoes, add salt and add water (the water need to cover/submerge the potatoes), slowly simmer until tender.
  5. At the same time fry the sausages on another pan.
  6. When most of the liquid evaporated add the sausages to the potatoes and cook them together for 15 more minutes.
  7. Serve the dish with freshly chopped parsley and pickles.

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