Hungarian paprika potatoes
- Good for lunch
- Good for dinner
Four portions of Hungarian paprika potatoes with smoked pork sausage.
4 servingsFinal yield 2,250 g
Ingredients
- 1,000 gPotatoes, flesh and skin, raw
- 350 gSausage, smoked link sausage, pork
- 220 gOnions, raw
- 25 gOil, sunflower, linoleic (less than 60%)
- 8 gSpices, paprika
- 45 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
- 800 gBeverages, water, tap, drinking
- 4 gSalt, table
- 1 gSpices, pepper, black
Method
- Scrub unpeeled potatoes and cut into 3 cm cubes, slice onion into half-moons and sausage into 8 mm rounds.
- Heat oil in a wide pot to 165 °C. Fry onion 7 minutes until soft, remove from heat for 30 seconds and stir in paprika with tomato paste.
- Add potatoes, sausage, water, salt and pepper. Cover and simmer 25 minutes until potatoes are tender and the juices are thick.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,222.5 kcal
- Protein
- 68 g
- Fat
- 126.2 g
- Total carbohydrate (by difference)
- 212.2 g
- Total dietary fibre (USDA)
- 29.6 g
- Saturated fatty acids
- 35.7 g
- Sodium
- 4,577.8 mg
- Salt (sodium × 2.5)
- 11.4 g
Per serving
- Protein17 g12%
- Fat31.6 g50%
- Total carbohydrate (by difference)53.1 g38%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 555.6 kcal
- Protein
- 17 g
- Fat
- 31.6 g
- Total carbohydrate (by difference)
- 53.1 g
- Total dietary fibre (USDA)
- 7.4 g
- Saturated fatty acids
- 8.9 g
- Sodium
- 1,144.5 mg
- Salt (sodium × 2.5)
- 2.9 g
Per 100 g of finished food
- Energy
- 98.8 kcal
- Protein
- 3 g
- Fat
- 5.6 g
- Total carbohydrate (by difference)
- 9.4 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 1.6 g
- Sodium
- 203.5 mg
- Salt (sodium × 2.5)
- 0.51 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
May contain: Gluten, Soy, Milk, Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal