Paprikas krumpli, Hungarian paprika potatoes, my version uses the popular addition of virsli, or hotdog sausages, real comfort food!
This is a recipe that is scarcely found in restaurants but one that is commonly eaten in Hungarian homes, it is thick, delicious, frugal and all sorts of magical!
Hungarian Paprika Potato Stew
But it is a cuisine that is littered with beautiful homely stews, soups and bakes. Dishes like rakott kaposzta, borsos tokany, birkapörkölt mutton stew and lecso are sadly less well known to tourists.
Paprikas krumpli, yes, my site is called potato, well spud actually, is another that deserves more love.
It is delicious, stupidly simple to cook and really quite cheap too!
Like many Hungarian recipes, it uses just a few ingredients yet squeezes out loads of flavour from them.
I use hotdog sausages, frankfurters or virsli in my version or paprika potatoes. This came from a drunken conversation in a pub and it blew my little brain.
I love hotdog sausages and if you do too, you must check out my hot dog pasta recipe.
Frequently Asked Questions
What type of potatoes should I use?
I always use a floury or mealy potato for this recipe because they break down a little and make a beautifully thick and hearty stew.
Varieties to look for include, Maris Piper, King Edwards, and Russet in the US. If you are somewhere that uses the awful A, B and C categories, you are looking for type C.
You could use new or waxy potatoes but the resulting dish will be more of a brothy soup. Still tasty though!
Can I use a different type of sausage?
Yes, paprikás krumpli is traditionally made with kolbasz, a cured often smoked sausage. You could use any thicker-cut salami or pepperoni.
But I’ve made it with everything from leftover Cumberland sausage to my own homemade Italian sausages, I’ve even used Bratwurst that I usually use in currywurst. You do need to cook the sausages almost completely before adding them.
Do I have to use lard?
No, beef dripping, bacon fat, duck or goose fat would do too!
Sorry, I’m kidding, hard fats do give this recipe a better flavour. But feel free to use any fairly neutral oil, but avoid olive oil because it has too much flavour.
I tend to serve my paprikás krumpli with nothing but a few pickles.
A stroll around any Hungarian market or even supermarket will tell you just how much the Hungarians love pickles.
They help cut through a cuisine that is often very rich and quite heavy. I like a few slices of csemege uborka a gherkin if you like. Traditional Hungarian pickles are naturally fermented and they are jaw-droppingly good!
And despite the carb overload with the potatoes in this recipe, you must have a slice of bread to clean up the bowl.
If I am making my own bread I’d opt for a soda bread out of sheer simplicity!
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 24cm or 10″ saucepan with a lid.
- Griddle pan (optional).
- Chopping board.
- Kitchen knife.
- Stirring and serving spoons.
- Weighing scales and or measuring cups and spoons.
Hungarian paprikas krumpli, a popular homestyle stew dominated by potatoes and paprika, the addition of bacon and hotdog sausages rounds out this simple comforting recipe.
- 500g (17oz) Potatoes, I prefer floury or mealy spuds
- 150g (1 Cup) Onion
- 1 Medium (100g) Tomato
- 1 Green Pepper
- 100g (3-4oz) Bacon Lardons
- 15g (1 Tbsp) Lard
- 1 Tbsp Paprika
- ½-¾ Tsp Salt
- ½ Tsp Black Pepper
- 4 Hotdog Sausages
- 300ml (1¼ Cups) Water
- Peel and cut the potatoes into a 3-4cm (1½") dice, when cut put them into a large bowl filled with water.
- Cut the onion into a 3-4mm (⅛") dice.
- Cut the tomato into a 5-6mm (¼") dice.
- Remove the stem and deseed the green pepper, then cut it into a 5-6mm (¼") dice.
- Heat a medium (24cm 10") saucepan over a medium high heat and when it is warm add the lard.
- When the lard has melted throw in the bacon and cook for 3-4 minutes until nicely golden.
- Add the onion and green pepper and cook for 2 minutes.
- Drain the potatoes well and add them to the pan and cook for 10 minutes stirring every few minutes.
- Add the diced tomato, salt and pepper, then stir to combine.
- Sprinkle over the paprika in an even layer, add a lid and turn the heat to low and cook for 10 minutes.
- Pour over the water, there should be enough to just cover them, then stir and allow them to simmer for 25-30 minutes.
- Heat a griddle pan over a high heat and when it is hot add the hotdog sausages and cook them to get some nice bittersweet griddle marks. You can skip this step if you wish.
- Cut the sausages into 1.5cm-2cm (½-¾") lengths and stir them through the potatoes and cook for a final 5 minutes.
Amount Per Serving: Calories: 915Total Fat: 54gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 112mgSodium: 3153mgCarbohydrates: 72gFiber: 9gSugar: 12gProtein: 37g
Calorific details are provided by a third-party application and are to be used as indicative figures only.