Krumplis Tészta (Potatoes & Noodles)
(Pronunciation: “Kroom-pleesh Tey-stah”)
The potato; cheap, filling, easy to cook, sometimes poisonous; it’s no surprise that Hungarians have come up with so many creative ways to serve them. But as far as carby dishes go, it is this dish in particular that would make Dr. Atkins roll in his grave. (´･ω･`)
I give you noodles with potatoes. No veggies, no meat (onions and garlic don’t count). This is comfort food in its purest form. And despite being a relatively simple dish, I will still be going into a bit of detail on how to prepare it properly, because that’s how I enjoy spending my free time! ⊂((・▽・))⊃
Ingredients per serving
250g starchy potato(es)
75g dry egg noodles
1/2 brown onion
1 garlic clove
2 tsp lard or oil
1 tsp paprika
water for boiling
1. Cook egg noodles in boiling water with a pinch of salt for 7-8 minutes or according to package instructions (or make your own). While the noodles are cooking, peel and dice your potatoes into 1-inch pieces and set aside in a bowl of cold water.
2. Scoop out noodles with a strainer from boiling water and place into a bowl, no need to drain. Keep them damp. Add your potatoes to the same pot with the boiling water and cook them at a simmer for 15-20 minutes.
3. While potatoes are cooking, dice onion and mince garlic. Heat up lard or oil and cook onions in a large pan with a pinch of salt on medium heat until translucent. And like we always do when cooking with paprika; remove from heat, stir in the paprika until the onions are coated, then put them back onto the heat.
4. Stir in minced garlic. If potatoes are fork-tender, scoop them out with a strainer and immediately add them into the large pan with the onions. If not, remove the pan with the onions from the heat and wait. If the potatoes don’t fall apart after a few stirs with a wooden spoon within a minute of hitting the hot pan, refer to notes*. If the mixture looks a little dry, add some of the boiling water to the large pan and stir it in until it evaporates. Vigorously stir the potatoes until they’re reduced to mush, with a few soft chunks here and there. Feel free to assist in this process by crushing the potatoes with a wooden spoon. Season with salt and pepper.
5. Add your cooked noodles to the pan and stir until they’re covered with the mushed potatoes, and toast them for a bit. Add a bit of water to moisten the potatoes and noodles if needed. You don’t want to serve it too dry.
6. Adjust seasoning and serve with a chopped gherkin/pickle and some freshly ground black pepper for those who like it.
*When I was cooking this I thought my potatoes would start falling apart as they hit the hot pan fresh out of the boiling water, but I was wrong. 15 minutes wasn’t enough, but it was better than letting them start to fall apart in the boiling water. So to save the dish, I turned up the heat to medium-high and stirred a bit of the boiling water one ladle at a time until each ladle evaporated in the pan; I basically treated the potatoes like a risotto. ʕ´• ᴥ •`ʔ And I kept doing that and gradually crushing my potatoes with the wooden spoon until the potatoes were reduced to mush, with a few soft chunks here and there, then I stirred in my noodles.
(krumplish, krumpleesh, teszta, testa, krumplisteszta, krumplistesta, krumplishtesta)