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Potato pasta served with fried onions and paprika
Traditional hearty pasta dish with potatoes and caramelised onions.

Grenadier march

Author: Flavelo
Recipes Main Courses
Potato pasta (or Grenadier March) is a monument to the ingenuity of poor man's cuisine: two filling carbohydrate sources unite in a paprika and onion base. The secret lies in the potato-pasta ratio and the texture of the potato: it must be cooked slightly until falling apart to coat the pasta, whilst leaving some bite-sized chunks.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot for pasta
  • Large frying pan or pot for base
  • Potato masher (optional)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Peel the potatoes, cut into small cubes. Boil the pasta in salted water until al dente (slightly firm), then drain.

Tip: The pasta will soften further when mixed with the potato.
2 ✓

Sauté the finely chopped onion in the fat. Remove from heat, stir in the paprika, then add the potatoes and enough water to just cover.

Tip: The paprika fat gives the dish its soul. If you burn the paprika, it becomes bitter.
3 ✓

Salt it, and boil the potatoes until tender and most of the water has evaporated.

Tip: The goal is a thick, creamy sauce, not a soup.
4 ✓

Crush part of the potato with a fork or masher (no need to puree!), then fold in the cooked pasta.

Tip: The starch from the crushed potato will coat the pasta, sticking the flavours together. (Adhesion)
5 ✓

Fry everything together for a few minutes, season with pepper, and serve with pickles (gherkins are classic).

Tip: Frying melds flavours, and the edges of the pasta catch slightly.

Recipe FAQ

It became too dry.
You probably fried it too long, or there wasn't enough fat in the base. loosen with a little cooking water.
Tasteless.
Potatoes absorb a lot of salt. Taste and salt bravely, and use quality paprika.

Ingredients

  • 600 g Potatoes
  • 400 g Dried pasta squares (or other shape)
  • 1 large head Onion
  • 3 tbsp Lard or oil
  • 1 heaped tsp Paprika (sweet)
  • 1 tsp Salt
  • 1 pinch Ground pepper