Dutch Oven Hungarian Potatoes

Serves: 6
Total Calories: 177


5 large Idaho russet potatoes
1/4 cup vegetable oil or bacon drippings
2 small onions, finely diced
1 tablespoon finely minced garlic
1 tablespoon paprika
1 tablespoon caraway seeds
1 green bell pepper, seeded and diced
2 medium sized tomatoes, diced, or 1 (14-ounce) can stewed tomatoes


Peel and cut potatoes into long segments similar to home fries and soak in cold water for a few minutes. While the spuds are soaking, set a 12-inch Dutch oven on the camp stove over low to medium heat and brown the onion and garlic. When the onion and garlic turn a golden brown, quickly add the potatoes and paprika. Stir to mix, add the caraway seeds and just enough water to almost cover the potatoes. Simmer this for a few minutes while preparing the tomatoes and green pepper. After adding the diced peppers and tomatoes, set the DO in the firepan with 8-10 briquets underneath and 16-18 on top. Cook for 30-40 minutes.

This makes a great side dish, or turn it into a main dish by adding 2 pounds of smoked sausage cut in 1-inch chunks and added along with the peppers and tomatoes.

Nutritional Facts:

Serves: 6
Total Calories: 177
Calories from Fat: 80

This Dutch Oven Hungarian Potatoes recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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