If you love comforting meals made with simple ingredients, Hungarian Potato Paprikash deserves a place in your recipe collection. This rustic Hungarian dish turns humble potatoes and onions into a deeply flavorful meal with sweet paprika, garlic, and a rich, savory sauce.
Known in Hungary as paprikás krumpli, this traditional-style potato dish is especially comforting on cool evenings. The potatoes simmer gently in a paprika-seasoned broth until tender, creating a thick, flavorful sauce that is wonderful with crusty bread.
It is inexpensive, filling, and easy enough for a weeknight dinner. You can serve it as a vegetarian main dish or add sausage for a heartier version.
Why You’ll Love This Recipe
- Made with simple, affordable ingredients
- Rich paprika flavor without complicated preparation
- Naturally comforting and filling
- Perfect for a cozy family dinner
- Easy to customize with sausage or other vegetables
- Delicious served with crusty bread or pickles
- Excellent for leftovers
Ingredients
For the Potato Paprikash
- 2½ pounds potatoes, peeled and cut into medium chunks
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika, optional
- 1 medium tomato, finely chopped
- 1 green bell pepper, chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon caraway seeds, optional
- 1 bay leaf
- 1 tablespoon chopped fresh parsley
Optional for a Heartier Version
- 8–10 ounces smoked sausage, sliced
- ½ teaspoon hot paprika or chili flakes
- 1 tablespoon tomato paste
How to Make Hungarian Potato Paprikash
Step 1: Prepare the Potatoes
Peel the potatoes and cut them into evenly sized chunks, approximately 1½ inches each.
Try to keep the pieces similar in size so they cook at roughly the same rate.
Place them in cold water while you prepare the other ingredients. Drain them well before adding them to the pot.
Step 2: Cook the Onion
Heat the oil or lard in a large heavy-bottomed pot over medium heat.
Add the chopped onion and cook for about 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for another 30–60 seconds.
Step 3: Add the Paprika
Remove the pot from the heat for a moment before adding the paprika.
Stir in the sweet Hungarian paprika and optional smoked paprika.
This step is important because paprika can become bitter if it is cooked directly over very high heat.
Immediately add the chopped tomato and bell pepper, stirring well to coat the vegetables in the paprika mixture.
Step 4: Add the Potatoes
Add the drained potatoes to the pot.
Season with salt, black pepper, and optional caraway seeds.
Stir gently until the potatoes are coated with the onion and paprika mixture.
Step 5: Add the Broth
Pour in enough broth to almost cover the potatoes.
Add the bay leaf and bring everything to a gentle simmer.
Do not boil aggressively. A gentle simmer helps the potatoes cook evenly while allowing the paprika-flavored broth to develop.
Step 6: Simmer Until Tender
Cover the pot partially and simmer for approximately 25–35 minutes, or until the potatoes are fork-tender.
Stir occasionally, but do so gently so the potatoes don’t completely break apart.
As they cook, some potato starch will naturally thicken the broth and give the dish its characteristic hearty texture.
Step 7: Adjust the Seasoning
Remove the bay leaf.
Taste the paprikash and adjust the salt, pepper, and paprika if needed.
If you prefer a thicker sauce, gently mash a few potato pieces against the side of the pot and stir them back into the sauce.
Finish with chopped fresh parsley.
Adding Sausage
For a more substantial version, sausage can be added.
Slice approximately 8–10 ounces of smoked sausage into rounds.
Brown the sausage in the pot before cooking the onions. Remove it temporarily, then prepare the paprika and potato mixture as directed.
Return the sausage to the pot during the final 15–20 minutes of cooking.
This creates an especially hearty version that works beautifully as a complete dinner.
The Secret to Great Potato Paprikash
Use good-quality Hungarian paprika
Paprika is the defining flavor of this dish. Sweet Hungarian paprika provides the classic warm, slightly sweet pepper flavor.
Don’t burn the paprika
Adding paprika to extremely hot oil can make it bitter. Taking the pot briefly off the heat before adding it helps protect its flavor.
Cut the potatoes evenly
Large, uneven pieces can result in some potatoes becoming mushy while others remain firm.
Don’t over-stir
Potatoes become fragile as they cook. Stir gently to prevent the pieces from breaking apart.
Let it rest
Allow the finished paprikash to sit for about 5–10 minutes before serving. The sauce will settle and thicken slightly.
Can You Make It Vegetarian?
Absolutely.
Use vegetable broth and vegetable oil instead of meat-based ingredients or lard. The potatoes, paprika, onion, garlic, tomato, and peppers provide plenty of flavor on their own.
For additional richness, you can add mushrooms, extra bell peppers, or a small amount of sour cream when serving.
Serving Suggestions
Hungarian Potato Paprikash is traditionally the kind of dish that doesn’t need much accompaniment.
Serve it with:
- Crusty bread
- Pickles
- Fresh cucumber salad
- Tomato salad
- Green salad
- A spoonful of sour cream
- Fresh parsley
- Steamed vegetables
The bread is particularly useful for soaking up the paprika-rich sauce.
How to Make It Creamy
Although a classic potato paprikash does not require cream, you can make it richer by stirring a few tablespoons of sour cream into individual servings.
For a smoother sauce, mix the sour cream with a little warm broth first, then add it gradually to the dish. This helps prevent the sour cream from curdling.
Avoid boiling the dish vigorously after adding sour cream.
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
The potatoes may absorb more of the sauce as they sit, so add a small splash of broth or water when reheating.
Reheat gently on the stovetop or in the microwave until thoroughly hot.
Can You Freeze Potato Paprikash?
You can, although the texture of potatoes may change slightly after freezing and thawing. They can become somewhat softer.
If you plan to freeze it, slightly undercook the potatoes.
Cool completely, place in a freezer-safe container, and freeze for up to 2 months.
Thaw in the refrigerator and reheat gently with a splash of broth.
Frequently Asked Questions
What is Hungarian Potato Paprikash?
Hungarian Potato Paprikash, commonly called paprikás krumpli, is a rustic potato dish built around onions, paprika, potatoes, and a savory cooking liquid. Variations often include sausage and other vegetables.
Can I use regular paprika?
Yes, but Hungarian sweet paprika gives the dish a more characteristic flavor. If your regular paprika is mild and fresh, it can still work well.
Can I make it spicy?
Yes. Add hot Hungarian paprika, chili flakes, or a small amount of fresh chili pepper according to your preferred level of heat.
Why did my paprika taste bitter?
Paprika can become bitter when exposed to very high heat. Add it after lowering or removing the pot from the heat and quickly follow it with the tomatoes, peppers, broth, or another moisture-rich ingredient.
Can I add meat?
Yes. Smoked sausage is one of the most popular additions, but you can also adapt the dish with other fully cooked sausage varieties.
Can I make this without tomatoes?
Yes. Tomatoes add acidity and depth but aren’t essential. You can omit them and slightly increase the paprika and broth seasoning.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Servings: 4–6
Course: Main Dish
Cuisine: Hungarian
Keyword: Hungarian Potato Paprikash, Paprikás Krumpli, Potato Paprikash
Final Thoughts
Hungarian Potato Paprikash is proof that a satisfying meal doesn’t require expensive ingredients or complicated techniques. Potatoes, onions, paprika, garlic, and a few simple seasonings come together to create a warm and flavorful dish that feels wonderfully homemade.
Whether you keep it vegetarian or add smoky sausage, this comforting Hungarian classic is perfect for a family dinner. Serve it hot with crusty bread and pickles, and let the rich paprika sauce do the rest.
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Meta Description: Make Hungarian Potato Paprikash with tender potatoes, sweet paprika, onions, garlic, tomatoes, and peppers. An easy, hearty Hungarian comfort-food recipe.