Hungarian Potatoes with Lecsó

Updated 11/18/2021 8:31 PM

Hungarian Potatoes with Lecsó
2 large yellow onions
1 pound Hungarian yellow peppers, green Cubanelles or yellow bell peppers
1 pound red bell peppers (see note)
1 pound plum tomatoes
4 ounces vegetable oil (see note)
1 tablespoon Hungarian paprika
1 tablespoon salt
2 tablespoons vegetable oil
2 pounds Russet potatoes

Dice the onion, yellow and red peppers and tomatoes into 1-inch pieces. Heat the oil in a skillet and sauté the onions until translucent. Add the yellow and red peppers and tomatoes. Season with paprika and salt. Simmer until juices evaporate.

Peel and slice the potatoes 1/4-inch thick. Heat the oil in a skillet and add the potatoes, browning on both sides. Cook until tender, 5-10 minutes. Add 2 cups of the lecsó mixture and simmer 5 minutes more.

Serves six.

Cooks notes: For a hotter lecsó use jalapeno peppers or banana peppers in place of some of the yellow or red peppers. For richer flavor, substitute bacon grease for the vegetable oil. Leftover lecsó may be served at breakfast with sausage and eggs or at dinner with any other kind of potato, noodles, rice or spatzle.

Chef Béla Oláh, Paprikásh, Chicago

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