Potato paprika - "paprikás krumpli"

This is a classic Hungarian dish, that is ever so versatile, flavoursome and simple. This is our Hungarian grandma`s favourite food in the whole wide world.

You can also prepare it without sausage for a meat free week day night as the main dish, but it is perfect as a side dish, too.

One very important detail: the paprika powder has to be a good quality Hungarian or minimum Spanish (the sweet, not smoked one), otherwise the flavour of this dish is highly compromised! Trust me, this is not just being fussy or biased about an ingredient! From experience: all other "red powders" sold like paprika has some color but no taste whatsoever! 

Ingredients

1kg potato, peeled and cut into cubes 1 medium sized onion chopped 1 pair of cured sausage, Hungarian type if you can get or chorizo, cut in slices 4 tbsp of sunflower or other vegetable oil 1 tsp of caraway seed 1 small green paprika or 1/3 of a bell pepper chopped (can be chili if you like the heat of it) 3 tbsp of paprika powder (sweet) half a medium tomato a small bunch of parsley salt and pepper

Method

Put the oil in a heavy bottom pan and fry up the sausage on medium heat then add the chopped onion, chopped paprika and caraway seeds. Soften the onions while stirring it sometimes then take the pan off the heat completely and stir in the paprika powder (you always do it off heat as the paprika powder could burn easily and turn bitter). Put it back on the heat and add the potato cubes, the half tomato chopped and stir it well so that the red oil would cover the potato. Pour in cold water just to cover of potatoes. Add salt. pepper and the parsley (the parsley we use without chopping and remove it from the pan after cooking). Bring it to the boil then turn the heat to medium and simmer it for about 20-30 minutes or until the potato is cooked. Adjust seasoning if needed. Enjoy!
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