Classic Lecsó with Smoked Sausage and Roasted Potatoes

Name: Classic Lecsó with Smoked Sausage and Roasted Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Hungarian
Ingredients: 1.5 pound yellow potatoes (cut into 1-inch cubes); 2 tablespoon olive oil (divided); 0.75 teaspoon kosher salt (divided); 0.25 teaspoon black pepper (ground, divided); 12 ounce smoked sausage (gluten-free, sliced into 1/2-inch thick rounds); 1 yellow onion (large, thinly sliced); 2 garlic cloves (minced); 1 red bell pepper (cored, seeded, and sliced); 1 green bell pepper (cored, seeded, and sliced); 1 Hungarian wax pepper (cored, seeded, and sliced); 2 tablespoon Hungarian paprika (sweet); 1 can diced tomatoes (undrained); 0.5 cup water; 2 tablespoon fresh parsley (chopped)

A vibrant and smoky Hungarian vegetable stew featuring bell peppers, tomatoes, and onions, enriched with smoked sausage, served with simple roasted potatoes for a hearty and flavorful meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 3
Cuisine: Hungarian
Difficulty: Easy
Cost: $4.22/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Fiber

Ingredients

1.5 pound yellow potatoes (cut into 1-inch cubes)
2 tablespoon olive oil (divided)
0.75 teaspoon kosher salt (divided)
0.25 teaspoon black pepper (ground, divided)
12 ounce smoked sausage (gluten-free, sliced into 1/2-inch thick rounds)
1 yellow onion (large, thinly sliced)
2 garlic cloves (minced)
1 red bell pepper (cored, seeded, and sliced)
1 green bell pepper (cored, seeded, and sliced)
1 Hungarian wax pepper (cored, seeded, and sliced)
2 tablespoon Hungarian paprika (sweet)
1 can diced tomatoes (undrained)
0.5 cup water
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C).
For the Roasted Potatoes: Place the 1 1/2 pounds cubed yellow potatoes on a large baking sheet. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss to coat evenly. Roast for 30-35 minutes, or until tender and lightly browned, flipping halfway through.
For the Lecsó: While potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the 12 ounces smoked sausage slices and cook until lightly browned, about 5-7 minutes. Remove sausage from the skillet and set aside, leaving rendered fat.
Add 1 large thinly sliced yellow onion to the skillet and sauté until softened and translucent, about 5-7 minutes. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
Add 1 red bell pepper, 1 green bell pepper, and the optional 1 Hungarian wax pepper, all sliced. Cook, stirring occasionally, for 5-7 minutes until peppers begin to soften. Stir in 2 tablespoons sweet Hungarian paprika and cook for 1 minute.
Pour in 1 can diced tomatoes (undrained) and 1/2 cup water. Bring to a simmer. Return the cooked smoked sausage to the skillet. Season with the remaining 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing flavors to meld and vegetables to become tender.
Serve the Classic Lecsó alongside the Roasted Potatoes. Garnish with optional fresh chopped parsley.

Notes

For a richer flavor, you can use chicken broth instead of water. Lecsó can also be topped with a fried egg for a complete breakfast or light dinner.

Nutrition (per serving)

Calories: 671
Protein: 22.7 g
Carbohydrates: 63.7 g
Fat: 38.5 g
Fiber: 9.6 g
Sodium: 1823 mg
Saturated Fat: 10.6 g
Sugar: 14.2 g
Cholesterol: 71 mg