Paprikás krumpli was our national dish in hard times. You need very little to make good paprikás krumpli. I grew up with the meatless version and had it way too often. These days I make it not because I have to, but because I love it. PAPRIKA POTATOES6 red potatoes 3 Tbsp oil 1/2 onion, diced 2 garlic cloves, minced 1 tomato, sliced 1/2 green pepper, sliced 1-2 Tbsp Hungarian Paprika salt and pepper kolbassa sausage, sliced • Peel the potatoes, wash, and cut into quarters. • In a medium sized pot sauté the diced onions until soft. • Add the sausage slices and slow fry for two minutes. • Add the potatoes and stir in the paprika. • Salt and pepper to taste. • Pour on water to barely cover the potatoes. • Add the tomato and green pepper. • Bring to slow simmer and cover. • Cook until potatoes are tender. • Remove from heat and let rest for a couple of minutes before serving.