Hungarian Potatoes Recipe

Name: Hungarian Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 large onions peeled, chopped; 2 cloves garlic crushed.; 1 large eggplant diced; 2 each sweet red bell peppers diced; 1 tablespoon paprika; 4 ounces mushrooms sliced; 14 ounces tomatoes, canned chopped; 3 tablespoons tomato puree (passata); 12 ounces potatoes scrubbed, cooked

Servings: persons

2 teaspoons olive oil
1 large onions peeled, chopped
2 cloves garlic crushed.
1 large eggplant diced
2 each sweet red bell peppers diced
1 tablespoon paprika
4 ounces mushrooms sliced
14 ounces tomatoes, canned chopped
3 tablespoons tomato puree (passata)
12 ounces potatoes scrubbed, cooked

1
Heat the oil in a large casserole dish.
2
Add the onion and cook over a low heat for 10 minutes or until brown.
3
Add garlic and cook for a further 10 minutes.
4
Add aubergine and pepper.
5
Cover with a lid and cook for a further 5 minutes.
6
Add the paprika and cook for 2 minutes.
7
Mix in the remaining vegetables, tomato pure, thyme and 2 tbsp water and simmer for 45 to 60 minutes or until cooked.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 large onions peeled, chopped, 2 cloves garlic crushed., 1 large eggplant diced, and more.

Yes, Hungarian Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Potatoes

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