A collection of Hungarian recipes and home cooking

Hungarian Tidbits

Potatoes with Caramelised Onions

A flavoursome rustic side dish, try it with harty roasts and  steaks.


  • 50g goose fat (can substitute with butter or oil if prefer)
  • 600-800g potatoes, peeled and diced to medium chunks
  • 1 large onion or 2 medium one.
  • 1 teaspoon of sugar (I used icing sugar)
  • salt, freshly gound black pepper

How to make:

  1. Cook the potatoes, till tender in salted water.
  2. Meanwhile heat the oil in a frying pan fry the finely diced onions in the fat on medium heat.  Aim to get caramel colour, when the onions are well cooked sprinkle a teaspoon of sugar on them and fry together – this will help the colour.
  3. Once the potatoes cooked, strain well.  With a potato masher break them up a little, it literally needs 1-2 hits, so we have some mashed parts amongst the whole chunks.
  4. Add the “semi-mashed”potato to the onion mix and fry together a few more minutes.
  5. Adjust the seasoning, dust with freshly ground black pepper

Leave a Reply

Your email address will not be published. Required fields are marked *