Hungarian Paprika Potatoes (Paprikás Krumpli)

There’s something so comforting about this dish — it’s one of those true Hungarian classics that has a place in almost every family kitchen. It’s simple, hearty, and full of familiar flavors that feel like home. The smoky sausage, the tender potatoes, and the gentle warmth of paprika come together most satisfyingly.

It’s the kind of everyday meal you can make quickly, even on a busy evening, yet it still feels special. With just a few humble ingredients, you get a rich, cozy bowl of goodness that’s perfect for weeknight dinners or sharing with friends around the table.

This cozy Hungarian paprika potato stew pairs wonderfully with a light, refreshing starter. For a truly traditional Hungarian meal, serve it after a bowl of Cold Sour Cherry Soup or Apple Soup — the gentle sweetness of the fruit soups balances the warm, smoky paprika flavors perfectly.

Hungarian Paprika Potatoes

A cozy Hungarian classic made with tender potatoes, smoky sausage, and sweet paprika. Simple ingredients, comforting flavors, and ready in no time.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Hungarian

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 lbs potatoes
• 1 large yellow onion
• 2 cloves of garlic
• 9 oz smoked Hungarian sausage, kolbász
• 1 tablespoon Hungarian sweet ground paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 green pepper
• 1 tomato
• 2 tablespoons oil
• about 4 cups of water

Method

 

1. Peel the potatoes and cut them into slices or cubes.

   Finely chop the onion and sauté it in hot oil until soft and translucent.

   Add the minced garlic, stir for a moment, then remove the pot from the heat.

   Stir in the paprika, then immediately add a splash of water so it doesn’t burn.

   Add the chopped green pepper and tomato. Return the pot to the heat and cook for a few minutes.

   Add the potatoes and the sliced smoked sausage.

   Season with salt and pepper, then pour in enough water to just cover the ingredients.

   Cover and cook over medium heat until the potatoes are tender.

   If needed, remove the lid at the end and let it simmer a bit longer to thicken.

   Serve warm with fresh bread.

Nutrition

Calories: 550kcal

Notes

• Use good-quality smoked kolbász — it gives the whole dish its depth and warmth.
• Don’t burn the paprika. Always remove the pot from the heat before adding it, then add a splash of water. This keeps the flavor sweet and rich.
• Cut the potatoes evenly, so they cook at the same time and create that creamy, comforting texture.
• Adjust the thickness by simmering uncovered at the end — some like it more soupy, others more stew‑like.
• Fresh bread is a must. This dish is made for dipping and soaking up all the paprika‑infused goodness.
• Make it ahead. The flavors deepen beautifully by the next day.
• Optional: Add a little hot paprika or chili if you like a gentle heat.

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