Hungarian Paprika Potatoes (Paprikas Krumpli)

"This is a very easy, very Hungarian potato dish which is great served with smoked sausage."
photo by PetsRus photo by PetsRus
photo by PetsRus
Ready In:




  • In a large saucepan, melt butter and olive oil.
  • Sauté the onions for 5 minutes.
  • Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
  • Bring to a boil, then reduce to a simmer.
  • Avoid stirring as much as you can to keep the potatoes from breaking apart.
  • Cook for 30 minutes or until tender.

Questions & Replies

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  1. My grandmother made this for me, she was from Hungary, I absolutely forgot the recipe. Had it on a book, but I did not understand a word (Hungarian cookbook). So happy that I found this.
  2. I really enjoyed this recipe a lot- cheap ingredients, but its hearty, and warms the belly too. I followed the recommendation for adding sausage- in my case I went with knackwurst and it worked out very well. I cooked the meat first before the onions, and then followed the rest of the recipe. I will be making this one again, though maybe with less hot paprika (would 1/2 hot and 1/2 sweet work?) so the wife can enjoy some too.
  3. The recipe very close to the original. Hungarians did not cook it with olive oil. We used smoked bacon, and sauted the onion on the bacon greeze. Put the cut up potatos on top of it, mixed with hungarian paprika and covered it with hot water. Sometimes used a touch of caraway seed which was sauted with the onion also. This really was a poor man's dish, but on good days we "upgrated" it with sausage too.
  4. My mother used to do this dish. I do this dish from what I remember . The green peppers aren't needed, but it sure needs a healthy bunch of cut-up kolbasa, polish sausage, or some such smoked meat to make it a meal instead of just a side dish. Try it Mikey, you won't go back.
  5. I learned to prepare this dish from my Hungarian in-laws. I am fond of saying that most Hungarian dishes start by sauteing onions in bacon grease and that is how I start this dish. Also, we do not add water. The potatoes are simply pan fried slowly with the bacon grease, Paprika, and onions. I turn them often, adding a little more bacon grease as needed. One of my favorites.


  1. I Use Bacon Grease


I am part of a family deeply rooted in food and cooking. My 2 grandmothers were in the restaurant and food service industry for years. Our family get togethers were like Royal banquets. Growing up in a multi-ethnic family, (Greek-Hungarian-German-Italian + ) we were blessed with a vast array of foods. I am passionate about making the family recipes today, and passing them on to my children. Cooking is an artform, not to be taken lightly. All if the prepared food you can buy today is overpriced, not really good for you, and to say the least, quite unsavory. People need to take the time to make the old family recipes from the heart, "soul food" if you will. Always use fresh ingredients, dont be afraid to buy the best. If you can, go out of your way to an ethnic grocer, and buy from them. Chances are, their ingredients will make your recipes taste even better.
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