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potato paprikash

Potato Paprikash (Paprika Potatoes)

5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine Hungarian
Servings 4 servings


  • 2 1/4 lbs. (1 kg) potatoes
  • 1 large onion finely chopped (about a cup)
  • 1/2 lb. (250 g) dry Hungarian sausage, see tips in recipe
  • 1 1/2 tbsp lard or oil
  • 1 tsp. paprika
  • salt
  • pepper


  • Peel, wash and dice potatoes - cut them into approx. 3/4 inch (2 cm) cubes, then store them in water to prevent from browning.
  • Finely chop an onion. If possible, peel your sausage, cut in half lengthwise, then cut into approx. 2/5 inch (1 cm) pieces.
  • Heat oil or lard in a medium-size pan.
  • Add chopped onions. Cook over high heat for about 3-4 minutes, stirring occasionally, until they become translucent.
  • Add sausage. Continue sautéing for 3-4 minutes over a high flame, stirring occasionally. Let your sausages release their fat.
  • Add paprika.
  • Add potatoes. Don't add water at this point yet.
  • Mix thoroughly. Cook over high flame, stirring occasionally, for 3-4 minutes. Add salt and pepper to taste.
  • Add just enough water to cover the potatoes. You'll need approximately 2 cups (450-500 ml).
  • Bring it to a boil over a high flame. Turn the heat down once it's boiling to medium heat.
  • Cook for about 15-20 minutes, stirring occasionally. Your potato paprikash is ready when the potatoes become soft and they start falling apart while stirring. Cook for another 5 minutes, stirring once in a while, so the scraped off potatoes thicken the sauce.
  • Potato paprikash is best served with fresh white bread. Sour cream and pickles also go well with it.