Granadír: Slovak potatoes and pasta with paprika, onion and caraway

Tip: tap a step to mark it as done.

1. Cut the peeled potatoes into small cubes and cook in salted water until tender. In a separate pot, cook the pasta in salted water according to the package directions and drain.

2. Melt the lard in a deep skillet or pot and sauté the onions until translucent to golden.

3. Take the pan off the heat, add the paprika, and stir it into the fat so it dissolves without turning bitter.

4. Add the cooked, drained potatoes, lightly crushing them with a wooden spoon if you like, followed by the pasta.

5. Mix thoroughly, season with salt and pepper, and add a pinch of caraway. Cook over low heat for another 3–5 minutes to let the flavors come together.

6. Serve hot with pickles and fried bacon, or with čalamáda or soured milk.

Tip: Take the pan off the heat before adding the paprika, as it would turn bitter in the hot fat. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Tradičný granadír so zemiakmi a cestovinami: na paprike a cibuli, s rascou, ku kyslej uhorke