HOT LUNCH WAGON: Paprika Potatoes
Our hot lunch wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Paprika Potatoes.
This is a staple dish in Hungary, where paprika is used. Paprika is one of the best-known sources of vitamin C; in fact, it was in peppers that vitamin C was first discovered.
Paprika Potatoes Recipe
1 tablespoon minced onion
2 teaspoons vegetable oil
1 tablespoon minced green or red pepper or Italian frying pepper
½ teaspoon tomato paste
1 medium potato, peeled and cut into ½ inch cubes
½ teaspoon Hungarian sweet paprika (see hint)
Salt and freshly ground pepper to taste
- In a small, heavy skillet over medium heat, saute’ the onion in the oil for 3 minutes. First, add the pepper and saute’ for 3 more minutes. Next, add the potato and saute’ for 3 more minutes.
- Remove the skillet from the heat and add the paprika; stir to mix well. Then, add the tomato paste, salt and pepper and enough water to barely cover the potato. Return the pot to the stove over high heat: bring to a boil, reduce heat to medium-low, cover pot, and cook for 10 minutes, or until potato is cooked through. Pack to go warm in a heated lunch tote.
HINT:
Paprika used in Hungary, bears no resemblance to the paprika we find on most supermarket spice shelves, which is usually imported to Spain and tasteless, used to sprinkle over eggs or fish to give a smidgeon of color. However, the real paprika, the kind that should be used in this recipe, is available in many supermarkets in red tins under the Szeged brand. It’s sweet, rich and full of vitamin C.
VARIATIONS:
Hungarians often add cooked and sliced sausage, frankfurters, or ham to this dish at the end of the cooking time. For the amount of potato in this recipe, you would add about ½ cup sliced cooked meat.
STORAGE:
This will keep well in the refrigerator for 3 days. Like all stews, it will get a little better with age. Reheat in a microwave or over low heat on top of the stove.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF