Ah, Hungarian Potato Paprika—classic comfort food with a rich, smoky, and slightly sweet paprika flavor! Here’s a traditional-style recipe you can make at home.
🥔 Hungarian Potato Paprika
Ingredients (Serves 4)
- 6 medium potatoes, peeled and cut into cubes
- 1 medium onion, finely chopped
- 2 tablespoons vegetable oil or lard
- 1–2 tablespoons Hungarian sweet paprika (adjust to taste)
- 1 clove garlic, minced
- 200ml vegetable or chicken stock (or water)
- 100ml sour cream (optional, for creamier version)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1️⃣ Sauté the Aromatics
- Heat oil or lard in a large pan over medium heat.
- Add onion and sauté until soft and translucent (about 5 minutes).
- Add garlic and cook for another 30 seconds.
2️⃣ Add Paprika
- Remove the pan briefly from heat (to prevent burning paprika).
- Stir in paprika until it coats the onions.
3️⃣ Cook the Potatoes
- Add potato cubes, tossing to coat with the paprika-onion mixture.
- Pour in stock just enough to cover the potatoes halfway.
- Season with salt and pepper.
- Bring to a boil, then reduce to a simmer.
- Cover and cook 15–20 minutes until potatoes are tender, stirring occasionally.
4️⃣ Finish & Serve
- Optional: Stir in sour cream for a creamy texture.
- Sprinkle with fresh parsley before serving.
- Serve hot as a main dish or side, often paired with sausages or grilled meats.
💡 Tips for Authentic Flavor
- Use Hungarian sweet paprika (not smoked unless desired) for that signature taste.
- Avoid high heat when adding paprika—it burns quickly and turns bitter.
- For extra richness, you can sauté a small piece of bacon or smoked sausage with the onions.
If you want, I can also make a “quick 20-minute version” of Hungarian Potato Paprika that tastes just as authentic but uses fewer ingredients and less prep time.
Do you want me to do that?
