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Franks and Potato Paprikash

This vegetarian/vegan dish has an Hungarian flavor and is easy to make on the stove-top. Franks and Potato Paprikash

Serves 4-6.


  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 large onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 1-2 cloves garlic, minced
  • 1/2 tsp caraway seeds
  • 1 tsp Hungarian smoked paprika
  • 2 c water
  • 6 medium potatoes (about 2 lb), peeled and sliced thin
  • 6 vegetarian frankfurters, thinly sliced
  • 1 red bell pepper, seeded and cut into strips
  • 1-15 oz can stewed tomatoes
  • 1/4 c parsley, chopped
  • 1 tsp sea salt or to taste


  1. In a large heavy pot or Dutch oven over medium low heat, melt the butter in the oil. Saute the onions until soft, or about 5 minutes. Add jalapeno, garlic, and caraway seeds and saute another minute.
  2. Stir in the paprika, water, potatoes, franks, peppers, tomatoes, parsley and salt. Bring to simmering. Cover, reduce heat to lowest setting and simmer 30 minutes. Sprinkle with extra parsley leaves if desired and serve with a good caraway rye bread.

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