Hungarian Paprika Potatoes (Paprikás Krumpli) is a one-pot dish that turns simple, everyday ingredients like potatoes, paprika, and onions into a flavor-packed plate. Whether you serve it on its own or as a side dish, it’s proof that comfort food does not need to be complicated!
An authentic taste of Hungary, that’s the perfect way to describe these paprika potatoes.
Locally known as ‘paprikas krumpli,’ it’s a rustic dish that almost every Hungarian household has its own way of cooking. This recipe is my favorite way to prepare it.
Hungarian paprika potatoes is a dish that’s often served as a weeknight staple because it’s so easy to make. You can enjoy it as a main dish or with a light green salad, but always make sure you serve it with some bread — you’ll need it to soak up the paprika-based sauce.. Yum!
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Why these Hungarian potatoes are a keeper!
- Simple and satisfying. Made with basic pantry staples: potatoes, onions, bell pepper, and paprika. Yet it’s a dish packed with deep flavors.
- Versatile and hearty. Perfect as a side dish or light main, it’s delicious with sausages, fried eggs, or just a slice of crusty bread.
- It’s all about the paprika. That signature Hungarian spice adds warmth, color, and a smoky-sweet kick, transforming humble potatoes into something special.
Ingredients
(See the recipe card below for measurements.)
- Olive oil – extra-virgin olive oil, if possible. You will only need this when there’s not enough fat from the bacon, or when you are altogether skipping bacon.
- Onion – peeled and finely chopped.
- Bacon – cut into small bits; you will use it as crumble topping when serving as well.
- Potatoes – the waxy types are better for this paprika potatoes recipe.
- Green bell pepper – seeded and chopped into small cubes.
- Sausage – Frankfurters are excellent for this dish; about two pieces, sliced about ¼-inch thick.
- Seasonings – Hungarian paprika, tomato paste, salt, and ground black pepper.
Can I use a regular paprika?
You can, but the flavors will be completely different.
The dish will still be good with the onion, bell pepper, and sausage.
But you will not get the same level of smokiness, with a slight sweetness and spice at the end. In the end, it will not be a Hungarian dish.
How to make Hungarian paprika potatoes
Start by placing the bacon in a saucepan, then heat it over medium-high.
Fry until the fat comes out of the bacon and the bits become crispy.
Transfer them onto a plate lined with kitchen paper to absorb any excess oil, then set aside.
Keep the pan on the heat and add the chopped onion.
Sauté the onion until it softens.
Add the tomato paste and Hungarian paprika, and continue sautéing for 2 to 3 minutes — lower the heat to avoid burning the spices.
Add the chopped green bell pepper, mix, and cook for another minute.
Add the potatoes, salt, and ground black pepper.
Mix everything to coat the potatoes with the spices.
Pour 1½ to 2 cups of water — just enough to cover the potatoes.
Cover with a lid, turn the heat to medium, and bring to a soft boil.
Lower the heat and continue simmering until the potatoes are tender.
Add the sausage.
Taste and adjust seasoning, as desired.
Cover and cook for about 5 minutes, then remove the pan from the heat.
Transfer your Hungarian paprika potatoes to serving plates and crumble the bacon bits on top — enjoy!
Helpful tips
- If you’re not used to the flavor of paprika, start with half a tablespoon, then add more after tasting it.
- Remember that it’s not a soup, so don’t add too much water — only enough to cover the potatoes.
- If there is too much bacon fat left, throw some of it away and leave only about three tablespoons in the pan. Conversely, if there’s not enough to sauté the onion, add some olive oil instead.
- You can skip the bacon if you don’t want it — in which case, use olive oil for sauteing.
- Depending on the size of the potatoes, you might chop them into halves or quarters; remember, they should be chunks, not small bits.
Serving suggestions
Since I don’t have too many Hungarian recipes in the blog at the moment, these pairings will be with other global cuisines:
Pair this traditional Ligurian focaccia with this potato and paprika dish for a fusion of Western and Central European flavors.
The olive oil-rich bread soaks up the smoky, paprika-based sauce beautifully, balancing the hearty potatoes with its soft, airy texture.
For a lighter, flavor-packed meal, a serving of Lebanese lentil salad is your best pick.
The fresh, lemony green lentils balance the robust paprika potatoes, giving you a blend of Middle Eastern and European goodness.
For a unique sweet-and-savory twist, serve the paprika potatoes with German apple fritters.
The crispy, cinnamon-flavored apple fritters balance the smoky potatoes, creating a perfect brunch or cozy weekend meal.
So grab your paprika and a few potatoes, and let the warm, smoky aroma fill your kitchen. Whether served with bread, salad, or on its own, a plate of classic Hungarian paprika potatoes is sure to become one of your go-to comfort foods.
Try it once, and you’ll see why it’s a beloved staple in Central European cooking!
GET MORE IDEAS FROM THIS LIST OF SIDE DISH RECIPES FROM AROUND THE WORLD!
📖 Recipe
Hungarian Paprika Potatoes Recipe
Equipment
- Medium to Large saucepan (with a lid)
Ingredients
- 2 to 3 tablespoons olive oil
- 4 slices bacon, chopped into about an inch-width
- 1 medium onion, finely chopped
- 1 medium green bell pepper, chopped into small bits
- 500 grams potatoes (about 1 pound), peeled and cut into chunks
- 1/2 to 1 tablespoon Hungarian paprika
- 1 tablespoon tomato paste
- 2 pieces sausage (Frankfurters), chopped into about ¼-inch thick slices.
- salt and ground black pepper, to season
Instructions
- Place the bacon bits in a cold saucepan, then heat over medium-high.
- Fry until the fat comes out of the bacon and the bits become crispy.
- Transfer them onto a plate lined with kitchen paper to absorb any excess oil, then set aside.
- Place the pan back into the heat and add the chopped onion.
- Sauté until it softens, then add the tomato paste and Hungarian paprika.
- Continue sautéing for 2 to 3 minutes—lower the heat to avoid burning the paprika and puree.
- Add the chopped green bell pepper, mix, and cook for another minute.
- Add the potatoes, salt, and ground black pepper.
- Mix everything to coat the potatoes with the spices.
- Pour 1½ to 2 cups of water — just enough to cover the potatoes.
- Cover with a lid, turn the heat to medium, and bring to a soft boil.
- Lower the heat and continue simmering until the potatoes are tender. Add the chopped sausage and mix.
- Taste your Hungarian paprika potatoes and adjust seasoning, as desired.
- Cover and cook for about 5 minutes, then remove the pan from the heat.
- Transfer to plates and crumble the bacon bits on top — serve!
Notes
- Cook’s Tip: You can omit the bacon if you don’t want it and use olive oil for sautéing instead.
- Refer to the post for more tips and suggestions.
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