Recipe by WiGal
A Hungarian recipe from Eva's Hungarian Kitchen site. You could use leftover boiled potatoes.
Top Review by 2Bleu
Everyone raved! This is such a simple dish, yet very well recieved. I cooked the potatoes a bit different, making this a 1-pan meal. I diced the potatoes small, and used goosefat for the oil. I heated the goosefat in my large skillet, added the potatoes (seasoned with S&P). Covered and let them steam in the oil for about 20 minutes, turning occasionally. When they were semi-tender, I removed the cover and added the remaining ingredients, tossing every so often until done. My nephew has already asked me to make this again. Thanks for a keeper recipe. :)
- 5 large potatoes, with skin on
- 2 medium onions, diced
- 3 tablespoons oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 lb kielbasa
Directions See How It's Made
- In a large pot, boil potatoes.
- While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
- When the potatoes are ALMOST done-not fork tender, drain.
- When potatoes are cool enough to handle, dice.
- In a large pot, add oil, onions and garlic.
- Saute until translucent.
- Remove from burner and add paprika. Mix well.
- Add the potatoe and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.