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Author Notes: In my childhood home, my mother or grandmother did most of the cooking. But my dad had a few specialties he enjoyed making, "Paprika Potatoes" being one. Now, my kids request this homey peasant dish whenever he visits. It's probably a dinner his mother often prepared. Quantities are loosely based on a similar recipe from "The Paprikas Weiss Hungarian Cookbook ". —Windischgirl
- 2 tablespoons Vegetable oil
- 2 pounds potatoes, waxy varieties such as red bliss or Yukon gold are best
- 1 tablespoon Sweet Hungarian Paprika...be generous
- 1 teaspoon Salt
- 1 teaspoon Hot Paprika, or to taste (optional)
- Black pepper to taste
- 1/2 pound Smoked sausage; Hungarian sausage is best, but in a pinch, kielbasa or chorizo will do
- Scrub the potatoes and slice into 1/4 inch rounds. Cut the smoked sausage into 1/4 inch rounds as well.
- In a skillet large enough to hold all ingredients, heat half the oil over medium heat. add the sausage and brown on both sides; remove and set aside.
- Add the remaining oil to the skillet and when hot, add in the potatoes. Stir occasionally, until the potatoes start to brown. Add the paprikas, salt and pepper, and stir. Toast the paprika briefly, then return the sausage to the pan and combine.
- Add in enough water to come halfway up the side of the skillet. Bring to a boil, then turn the heat down to a simmer. Cover and let cook for 10 minutes.
- Stir the potatoes and add more water if needed to make a sauce. Cover and cook for another 5 minutes, or until the potatoes are tender and starting to fall apart.
- Serve hot, accompanied by a cucumber salad, pickles, or a green vegetable.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0