Recipe(tried): Hungarian Potatoes and Kielbasa

This is such an easy dish, my mother in law taught me to make using kielbasa with lots of Paprika, which I had NEVER used except for a garnish on hard boiled eggs...imagine my surpise to find it's flavor so wonderful! It's a good thing because my husband loves his Hungarian food!

Hungarian Papikash Krumpli

4 to 6 potatoes, peeled and sliced lengthwise into large wedges
1 medium onion (I always use a sweet onion, Vidalia, 1019, etc.)
1 1/2 Tbs. Goya Adobo Seasoning without pepper
1/4 cup vegetable oil (more or less, depending upon size of onion)
2 Tbs. Hungarian Sweet Paprika
1 package Kielbasa, cut into small rings, 1/4 to 1/2 inch (I cut diagonally just for a nicer look)
Sour Cream (optional)

Prepare potatoes and chop onion. Heat onion and oil in a large saucepan until just barely cooked and not browned, remove from heat (important) and stir in paprika until blended, add potatoes with a very small amount of water (probably 1/2 to 3/4 cup)and return to medium heat. Sprinkle with Adobo Seasoning and stir in Kielbasa. Cover and cook until potatoes are cooked through. You can add more water if it looks too dry. To serve, add a tablespoon of sour cream dollop on top and a 'garnish' of paprika if desired. I serve it with fresh bread or hard roll and a salad.

This is a wonderful quick meal and we love it all year round but I find it easy to make on a colder night when there is less time to cook because it cooks fast. It's always better if you let it set to 'blend' the flavors and as a leftover it's great I always make more and plan for two meals at least from one cooking!