Krumpi (Paprikás krumpli)

If you like onions, potatoes, and (lots of) paprika then this recipe is for you. This was originally taught to me by my Hungarian friend. It's a very easy and a very tasty meal to make. Lots of leftovers make for great work lunches.

For originality you should use hungarian paprika, however as this is hard to find in the supermarkets using spanish is fine. I recommend looking in the world foods section, they generally have 100g packets for about 70p instead of £2 for one of those tiny jars..

You can also add other root veggies like carrots with potatoes if you want to, they just need to be chopped into bite sized pieces.


  • 1 large onion diced
  • 4-5 large potatoes (or equivalent) cut into chunks
  • 3 tbsp paprika
  • 1 tsp caraway seeds
  • meat or veggie hotdogs chopped (optional)
  • salt/pepper
  • olive oil
  • water


  1. Heat a large pan and add a generous amount of  oil
  2. Add the caraway seeds and fry for a minute
  3. When the seeds are toasty add the onions and fry with the lid on until they are translucent
  4. Add the potatoes and fry for a few minutes
  5. Remove the pan from the heat and sprinkle the paprika over, then stir in (if you don't remove the pan you risk burning the paprika and ruining the dish)
  6. Put it back on the heat, stirring for a minute or two
  7. Add enough water to just cover the potatoes
  8. Bring to the boil, put the lid back on and simmer covered for 30 minutes
  9. Take the lid off and continue to simmer for 20 minutes or until suitably reduced (it should almost be like a chunky soup)
  10. If you are adding hotdogs, put them in about 5 minutes before the end to heat up.
  11. Season with salt/pepper before serving


Dinner plus four work lunches!