A hearty and comforting Hungarian-Style Paprika Potatoes and Mushroom Skillet recipe is so flavourful with the warm paprika spice. The Yukon gold potatoes creates a perfect creaminess with the earthiness of the cremini mushrooms and it’s all made in one skillet. A fantastic side dish and a satisfying meal.
I grew up eating my Grandmothers and Moms delicious Hungarian Paprika Potatoes recipe and they would often make this amazing side dish throughout the fall and winter months. I decided to take this one-skillet recipe and add one of my favourite ingredients, that is mushrooms. I had a pretty good idea what to expect and my goodness, this dish is absolutely scrumptious!!!
I used Yukon gold potatoes for this recipe as it has the perfect amount of starch and the texture holds its own, yet it softens enough to create the creamy texture. The mushrooms takes this dish to the next level, they bring a delicious earthy flavour to any recipe and when you combine the onions and paprika with the potatoes with only a few ingredients, it become one of the most delicious side dish/meal!
INGREDIENTS AND TIPS
- Yukon gold potatoes: are my choice of potatoes for this recipe as it adds the perfect creaminess to this dish
- Extra virgin olive oil: I recommend using a good quality evoo
- Unsalted butter: my preference is unsalted to manage the salt content and butter adds a level of richness and flavour
- Onion
- Cremini mushrooms: was added to this recipe and other options are white button mushrooms
- Paprika: sweet Hungarian paprika creates a warm pleasant sweet flavour
- Seasonings: sea salt and pepper
- Parsley: fresh parsley for it freshness and flavour
WHY MAKE THIS RECIPE
- Budget-friendly
- A hearty and satisfying dish to enjoy as meal or side dish
- Only a few ingredients needed
- One-pot easy recipe
- A dish your whole family will love
- A nutritious dish loaded with healthy benefits
- It is SO delicious
HOW TO MAKE THIS DELICIOUS RECIPE
In a large skillet, over medium heat, add olive oil and butter, then add mushrooms and sauté for about 3 minutes, then add onions and sauté for another 4 minutes. Stir in paprika and black pepper.
Add potatoes to the skillet and stir until the potatoes are coated with the paprika along with the mushrooms and onions. Add most of the water, cover partially with a lid, then bring to a boil, reduce heat and simmer to a slow boil for 20 minutes. Once most of the water has evaporated, add the remaining water (you may need extra tablespoon or more if potatoes are still firm). The last 10 minutes, add salt, remove the lid to allow it to thicken. The potatoes should be tender and texture should be creamy. Check seasoning before serving. Add chopped parsley.
Mushrooms will release deep rich colour to this dish, as will the sweet Hungarian paprika. Once the potatoes release it’s starch they become tender and creamy. As you add the water to the potatoes and allow to simmer, most of the water will evaporate to a thick sauce.
If you have never tried these paprika potatoes, you really need to! They are so delicious, even on their own. They are tender with a slight creamy texture and the rich smoky paprika adds so much flavour.
WHAT MAKES THIS DISH SO DELICIOUS
Potatoes are considered to be comfort food and once you add Hungarian sweet paprika to the potatoes, it adds so much flavour and visually it looks so appealing. As they say we eat with our eyes, right?! The onions as well offer a sweetness and it enhances as well as it elevates the flavour in the dish.
I like to add herbs to my dishes for many reasons. They add so much flavour, more specifically earthy flavours with some much aroma when they are fresh. Although, there are many dried herbs that have so much aroma and when you taste them, you swear they are fresh. Parsley is one of many herbs that is often added to Hungarian dishes.
We would most often serve this paprika potatoes recipe with Hungarian sausage, or breaded chicken. Sometimes, this can be a meal in itself, for those who are vegan. Add dill pickles, beets or crusty bread on the side.
STORE this recipe in the refrigerator for up to 3-4 day in a seal container. We haven’t had to freeze this recipe as it would always get eaten up. Just like any potatoes, they can be put in the freezer for up to 2-3 months, however, I would keep in mind mushrooms are tender and since they are already cooked they will become soggy if left too long in the freezer.
DID YOU MAKE THIS RECIPE……
I would love to hear your feedback and suggestions. I would appreciate your comments and rating.
Hungarian-Style Paprikash Potatoes and Mushroom Skillet (Paprikás Burgonya és Gomba)
Equipment
Ingredients
- 1 lb Yukon gold potatoes, peeled and diced 4-5 medium size potatoes
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 6 oz cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 tsp Hungarian sweet paprika
- ½ tsp black pepper
- 3/4 tsp sea salt
- 1 cup water
- 4 tbsp parsley, roughly chopped
Instructions
- In a large skillet, over medium heat, add olive oil and butter, add mushrooms and sauté for about 4 minutes, then add onions and sauté for another 3-4 minutes. Stir in paprika and black pepper.
- Add potatoes to the skillet and stir until the potatoes are coated with the paprika along with the mushrooms and onions. Add most of the water, cover partially with a lid, then bring to a boil, reduce heat and simmer to a slow boil for 20 minutes. Once most of the water has evaporated, add the remaining water (you may need extra tablespoon or more if potatoes are still firm). The last 10 minutes, add salt, remove the lid to allow it to thicken. The potatoes should be tender and texture should be creamy. Check seasoning before serving and add chopped parsley.
- Serve with Hungarian sausage, or breaded chicken. Sometimes, this can be a meal in itself, for those who are vegan. Add dill pickles, beets or crusty bread on the side.
