Paprikás Krumpli: Hungarian Potato Paprika Stew

Paprikás krumpli is a comforting Hungarian peasant dish made with potatoes, paprika, and sometimes smoked sausage.

You can make this simple Hungarian dish from what’s left in your pantry – a few potatoes, some onions, garlic, and paprika. Simple, hearty, and full of flavor, though you’ll rarely find it on a restaurant menu.

While Hungarian cuisine is often meat-heavy, a few family favorites skip the meat but not the flavor, and this vegetarian dish is one of them. Still, Hungarians love their smoked paprika sausage (kolbász), which adds a deep, rich taste if you choose to include it. The longer it rests, the better it tastes. Leftovers are even more delicious the next day!

What is Krumpli, and why is paprikas krumpli So Loved in Hungary?

In Hungarian, krumpli means “potato,” and it’s at the heart of many Hungarian recipes. Potatoes became a staple ingredient in Hungarian cuisine during the 18th century. They were cheap yet filling bases for many peasant dishes. Paprikás krumpli- literally “potatoes with paprika”, is one of the most popular everyday meals, found in nearly every Hungarian household. They are best with Overnight Pickles.

It also shows that Hungarian cooking use simple ingredients transformed by technique and spice into something extraordinary. The secret? Hungarian paprika, the national spice of Hungary, brings sweetness and warmth to the stew. I used this spice in Körözött or Halászlé.

Hungarian Potato Paprika Ingredients

Potatoes

Use waxy potatoes that hold their shape when cooked, such as Yukon Gold or red potatoes. Peel them and dice them into bite-sized cubes so they cook evenly and absorb the paprika flavor beautifully.

Onion and Garlic

Hungarians traditionally use yellow onions, but you can also use red or white coarsely chopped. Use fresh minced garlic, or garlic confit. 

Pepper

I used a green pepper and a small chili pepper in this recipe. Slice them into thin strips before adding to the pan. Some cooks also add a diced tomato, which gives the stew a touch of sweetness and extra depth of flavor.

Herbs & Spices

Season with marjoram, cumin powder or whole caraway seeds, parsley, and plenty of red paprika powder. Always use Hungarian paprika powder if you can — its color and sweetness make a huge difference. Salt and ground black pepper to taste.

Meat version (optional)

For the traditional version, start with a spoon of lard and fry bacon lardons or cubes of Hungarian sausage such as csabai or gyulai. They’ll release flavorful fat and give the dish a rich, smoky taste. If you can’t find them, chorizo works well too. In some regions, cooks use pork or even make a lighter version inspired by chicken paprikash, adding tender meat pieces instead of sausage.

Hungarian Potato Paprikash Recipe

First step: Sauté

Start by frying the bacon in a bit of vegetable oil. Add the garlic and parsley—as Jamie Oliver says, “two best friends”—then toss in the onion and let it sauté gently over low heat.

Second Step: Add the Peppers

Add the green pepper and chili paprika, stir for a few minutes, then cover with a lid and let it simmer for 5 minutes. Remove the pot from the heat, wait a minute, then add the paprika (this prevents bitterness).

Third Step: Add Sausage and Potatoes

Next, add the smoked sausage (or kolbász) and stir until fragrant. Add the diced potatoes, pour in the water until the potatoes are covered, then sprinkle with caraway seed, marjoram, salt and pepper. Cover again and let it boil gently until the potatoes are soft.

Check water level, and add some water if all evaporates before potatoes are done. The finish should be a stew with very litle liquid. 

How to serve Paprikás krumpli dish

Enjoy your potato paprika with a slice of crusty bread and pickles on the side — that’s how it’s most often served in Hungary. Hungarian paprika potatoes also go well with Pasta-style noodles or spaetzle as a side dish.

Serve it warm straight from the pot and top it with a sprinkle of fresh parsley.

You can also serve it with a fresh green salad. 

Best tips and tricks

Add paprika off the heat: Always remove the pot from the heat before adding paprika — it keeps the spice sweet and prevents bitterness.

Use good-quality Hungarian pepper powder: It makes all the difference. Look for sweet Hungarian paprika or smoked paprika for richer flavor.

Layer the flavors: Start with onions and bacon or sausage to build a flavorful base before adding potatoes.

Don’t rush it: Let the stew cook slowly over low heat so the potatoes absorb all the spices and the sauce thickens naturally.

Add just enough water: The potatoes should be partially covered — this helps them release their starch and create a creamy texture.

Make it ahead: Paprikás krumpli tastes even better the next day as the flavors come together beautifully overnight.

Adjust the heat: Add more chili paprika or a pinch of black pepper if you like a little kick.