Grenadier March
Grenadier march is a hearty Slovak dish made from boiled potatoes and pasta sautéed with onion and sweet paprika, dating back to the days of the Austro-Hungarian army.
Ingredients
- potato600 g
- pasta250 g
- onion1 pcs
- ground sweet paprika1 tbsp
- oil2 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Peel the potatoes and cut them into cubes about 1.5–2 cm. Put them in a pot, add salt, and boil until tender, 15–18 minutes, then drain in a colander.
Separately, cook the pasta until al dente (8–10 minutes or according to package instructions), then drain in a colander.
Finely dice the onion.
Heat the oil in a skillet and sauté the onion over medium heat for 5–7 minutes until soft and golden.
Remove the skillet from the heat, add the sweet paprika to the onion, and stir quickly for a few seconds so the paprika doesn't burn and turn bitter.
Return the skillet to the heat, add the boiled potatoes and pasta, and season with salt and pepper to taste.
Gently mix all the ingredients together and heat over low heat for 3–4 minutes until well combined. Serve hot.
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