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Paprika Potato    HT  ACC  Hungarian  40mins



Serves 4    Hot  Vegetables  Pork  Accompaniment  Dairy Free  Eggless Hungary  Eastern  Europe



2 Garlic Cloves, crushed

2 Onions, dice

½  Green Capsicum (Sweet pepper), deseeded and diced

60ml/2fl.oz. Vegetable Oil

½ teasp Salt

1 teasp Paprika

4 large Potatoes, peeled and diced

600ml/20fl.oz. Water

12cm/5 inch piece of smoked Kolbassa, cut into 6mm/¼ inch pieces




1. Place the oil, onions, green pepper and garlic in a large saucepan and

heat over a medium heat. Continue to sauté until golden brown.


2. Remove from the heat, add the paprika and mix well.


3. Add the diced potatoes and 3/4 of the water, mix well and bring to the boil. Reduce the heat, cover and cook over a low heat for 15 minutes.


4. Add the remaining water and pieces of kolbassa. Mix well. Cover and continue to cook for a further 15 minutes. Serve hot.





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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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