Hungarian Potato Paprika Recipe (Paprikás Krumpli)

Oh, you’re in for a treat! This Hungarian Potato Paprika (Paprikás Krumpli) is comfort food at its absolute finest. Imagine tender potato chunks swimming in a vibrant, smoky paprika sauce with juicy bites of sausage that’ll make your taste buds dance. This is the dish that Hungarian grandmothers make when they want to show their love through food.

What makes this dish special is the magical transformation of humble ingredients into something extraordinary. The sweet Hungarian paprika isn’t just a seasoning here—it’s the star of the show, creating a rich, aromatic base that turns simple potatoes into a meal you’ll crave again and again. The caraway seeds add that distinctive Central European flavor that transports you straight to a cozy kitchen in Budapest.

Ingredients

For the base:

• 3 tbsp vegetable oil or 1 heaping tbsp pork lard
• 2 medium Spanish onions, diced
• 1 clove of garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1/2 coffeespoon ground caraway seeds
• 1 medium fresh tomato, chopped
• 1 sweet yellow pepper (wax pepper, banana pepper, or 1/2 red or yellow bell pepper), cut into small pieces
• Salt, to taste
• Ground black pepper, to taste

For the main components:

• 1 kg potatoes, cut into medium-sized cubes
• 3.5 ounces smoked paprika sausage (chorizo style), cut into ¼ inch slices
• Pickles, to serve

Steps

1. Heat 3 tbsp vegetable oil or 1 heaping tbsp pork lard in a large pot over low heat. Add the diced onions and sauté for 8-10 minutes, stirring frequently, until they become translucent but not browned. Sprinkle with a pinch of salt to help draw out moisture and tenderize them. Watch carefully—burnt onions will ruin the flavor of the entire dish.
2. Remove the pot from the heat completely (this is crucial!) and immediately add the 2 tbsp of sweet Hungarian paprika. Stir quickly to coat the onions evenly. The residual heat will bloom the paprika’s flavor without burning it. If paprika burns, it becomes bitter and you’ll need to start over.
3. Return the pot to low heat and add the chopped tomatoes, peppers, and minced garlic. Pour in 1 cup of water and cook for 10 minutes, stirring occasionally. The vegetables should soften and begin to break down, creating the flavor base of your dish.
4. Add the sausage slices, cubed potatoes, and 1/2 coffeespoon of ground caraway seeds. Pour in just enough water to barely cover the potatoes (about 2-3 cups, depending on your pot size). Season with salt (start with 1 tsp) and a generous sprinkle of ground black pepper.
5. Cover the pot, bring to a boil over medium heat, then immediately reduce to a gentle simmer. Cook for 25-30 minutes, or until the potatoes are fork-tender but not falling apart. Check occasionally and add a splash more water if needed to maintain a stew-like consistency.
6. Let the dish rest for 5 minutes before serving to allow the flavors to meld. Serve warm in bowls with pickles on the side. The acidity of the pickles perfectly balances the rich, savory paprika sauce.

Smart Swaps

• Use smoked paprika (1:1 ratio) for a deeper, more complex flavor profile
• Substitute turkey kielbasa for the smoked paprika sausage to reduce fat content while maintaining flavor
• Try sweet potatoes instead of regular potatoes for added nutrients and a subtle sweetness
• Use vegetable broth instead of water for a more flavorful base

Make It Diabetes-Friendly

• Replace regular potatoes with cauliflower florets (use 750g instead of 1kg) to reduce carbs by approximately 60% per serving
• Use turnips (cut into 1-inch cubes) for half the potatoes to lower the glycemic impact while maintaining a similar texture
• Increase the sausage to 5 ounces and reduce potatoes to 750g for a higher protein-to-carb ratio
• Serve with fermented pickles which have less sugar than vinegar-brined varieties and help regulate blood sugar

Pro Tips

• For the most authentic flavor, use genuine Hungarian sweet paprika—it’s milder and more aromatic than Spanish varieties
• Let the finished dish sit overnight in the refrigerator and reheat the next day—the flavors deepen beautifully with time
• If you can find it, use smoked pork lard instead of regular lard for an incredible depth of flavor
• For a thicker consistency, mash about 1/4 of the potatoes against the side of the pot with a wooden spoon during the final 5 minutes of cooking