Sunday Supper: Hungarian Pot

Good Morning!

Because I'm all about structure (is it from being a military girlfriend then wife for almost 4 years?) I've decided to do Sunday installments called Sunday Supper. Technically, this week I'm cheating because I actually made this meal for dinner last night. Tonight, we're having my Retro Veg*n Not-Meat-Loaf and mashed potatoes and veges, and as you already have that recipe I'll do Saturday night's meal instead!

I'm honestly not sure if this dish has any other name- I picked it up somewhere and it is yummy in a simple, homey way. This morning, we had leftovers with scrambled eggs! Perfect! Also, I know that you can add carrots and other root vegetables to this if you so desire, just use less potato. So without much further ado, here's the recipe!

I know it doesn't look anything special, but it tastes good!

Hungarian Pot:

Ingredients:

14oz Kielbasa Sausage, chopped (I used Tofurky Vegan Kielbasa)

1 Onion, diced

4 Russet Potatoes

2 Tbsp Minced Garlic

Olive Oil

Paprika, to taste

Salt & Pepper, to taste

Parsley

Method:

1) Wash and Peel the potatoes (peeling is optional). Put in large pot and cover with water and bring to boil on Medium High / High Heat

2) Once potatoes are cooked through (but not too soft) turn out into colander to drain water and allow to cool for a few minutes.

3) Meanwhile, heat on Medium, a couple of tablespoons of Olive Oil in deep frying pan

4) Add diced Onion and Garlic and sautee until Onion is translucent 

5) Add Paprika (I use about 1 tsp), Salt & Pepper and mix

6) Add chopped Kielbasa and stir to combine with flavors

7) Dice cooked Potatoes and then add to the frying pan. You may need to add a little more Olive Oil.

8) Cook on Medium-Low heat for 15-25 minutes or until Potatoes are slightly crisp on the outside and turning golden brown

9) Taste test- you may need to add more Paprika, Salt or Pepper

10) Sprinkle with Parsley and stir through. Serve Hot with a Side Salad or freshly cooked Greens.